Friday, October 21, 2011

Fire & Ice Pickles

Here in Alabama, we have a brand of pickles known as "Wickles". Made in Dadeville, these pickles are spicy and sweet and HIGHLY addictive. However, Wickles are pretty hard to find outside of the South; I've actually been asked by out-of-state friends to mail them a jar!

Years ago, Southern Living published a recipe for a sweet & spicy pickle known as "fire & ice" pickles. The recipe is easy, fast, and doesn't require any cooking at all. Best of all, they make a well-loved & appreciated foodie gift!



Fire & Ice Pickles
adapted from Foodie With Family

Ingredients
2 32-oz jars hamburger dill slices
4 cups granulated sugar
¼ - ½ tsp crushed red pepper flakes
8 small cloves of garlic, peeled and lightly smashed

Drain pickles (discard the juice) and place in a large bowl. 


Add the sugar, hot sauce, red pepper flakes & garlic. Mix gently to combine. The sugar will quickly 'melt', so don't worry about any grittiness. 



Cover and let sit for 4 hours at room temperature, stirring occasionally. 



Transfer pickles into 4 cleaned pint jars, distributing 2 cloves of garlic in each jar. Pour liquid to within 1/4" of the rim of the jar. Cover and let rest in the refrigerator for one week before eating.




18 comments:

  1. Looks easy and good but if I discard the dill "brine" from the original pickles what liquid to I add when I fill the jars???

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    Replies
    1. When the sugar and all the seasonings are mixed with the pickles, the sugar will melt and form a 'new brine'! This is what gets added to the jars!

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    2. Can these be made with an artificial sweetener?

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    3. I'm not sure, since I've never used anything like Splenda or stevia/truvia. But, if you try it, please let me know how it turns out!

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    4. You need the sugar to make the syrup but it's possible to use Splenda Blend but probably won't produce as much syrup/juice.

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  2. Where do you get the franks powder hot sauce?

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  3. Where do you buy the franks powder hot sauce?

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    Replies
    1. I don't use powdered hot sauce, just plain old Frank's in a bottle. Not sure why you think I used powdered?

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    2. In the picture it looks like powder .....I would guess that lead to confusion.....made these, very good, th

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  4. Sorry, I typed a comment earlier and it didn't show up, so I'm retyping it.. I was wondering what brand of pickles you use?

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    1. I usually use Mt. Olive dill pickles.

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  5. These are absolutely DELICIOUS!!! I did add a few of my super hot peppers from the garden (peach ghost peppers) to the mix to make em spicier. Take a Ritz cracker w/ cream cheese and a pickle slice, mmm mmm good.. Thanks for this easy, but good recipe!

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    Replies
    1. Wonderful, Doug! I'm so glad you enjoyed them! I need to plant some ghost peppers this year, but can't find starter plants around here :(

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    2. Hey Julia I get all my plants from Refining Fire Chiles, the website is www.superhotchiles.com , I've had nothing but good luck w/ them. Everytime I order from them, their plants have been true to what they say. I have ordered from other places in yrs past, only to find out, by the time they started fruiting, they were a diff pepper plants all together. These plants now are starting on their 3rd yr & are right at 6' tall. I have Peach Ghost, 7 Pot Barrackapore, Carolina Reaper, but my favorite is the Tobago Treasure Chile, it keeps producing like crazy, I picked 50 2 days ago, & I could pick 50 more today. They get bout 3" in length, are alittle hotter then an Habenero, and yellow in color, which I have found, bugs don't mess w/ yellow near as much as red fruit, even on tomatoes., Hope this helps

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    3. Thank you, Doug! I'll have to check them out!!

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  6. I am not a pickle person but my hubby and dad are!! I am going to make these for them this weekend! These are sweet pickles right?

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  7. Think these could be processed and canned?

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    Replies
    1. I would advise against it. The pickles have already been processed once, so more heat/pressure would likely render them mushy.

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