Fire And Ice Pickles Recipes
REFRIGERATOR FIRE AND ICE PICKLES
This is a welcome to Florida recipe from one of my new neighbors. She brought us a jar of the pickles and kindly included her easy to make recipe. Cook time is refrigerator time.
Provided by mandabears
Categories Low Protein
Time P7DT15m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- Drain pickles, but save the juice.
- Cut pickles into 1/4 inch slices.
- In a large bowl mix pickle slices with all other ingredients.
- Stir well.
- Cover bowl and let stand for 2 hours.
- Stir occasionally.
- Spoon pickle mixture back into original jar.
- Cover and refrigerate for 1 week before eating.
Nutrition Facts : Calories 44.3, Fat 0.1, Sodium 311.8, Carbohydrate 11.3, Fiber 0.3, Sugar 10.9, Protein 0.2
FIRE AND ICE PICKLES
These are a wonderful gift! For Christmas we made jars and passed them out to our neighbors and friends. If you love pickles try these.
Provided by Trinitys Momma
Categories Low Protein
Time 30m
Yield 1 gallon
Number Of Ingredients 6
Steps:
- Empty gallon jar of pickles into a large bowl, throwing away the juice.
- Cut the pickles into 1-inch chunks.
- Return the pickles into the jar, alternating with all other ingredients listed above.
- Put lid on jar and leave sitting out on kitchen counter until sugar has turned into liquid (about three days).
- Refrigerate.
- If giving as a gift, distribute evenly into smaller jars.
- This is great with bland turkey sandwiches at Thanksgiving and Christmas!
Nutrition Facts : Calories 7610.8, Fat 11.6, SaturatedFat 1.6, Sodium 31046, Carbohydrate 1931.2, Fiber 33.1, Sugar 1898.6, Protein 23.1
FIRE AND ICE PICKLES
Make and share this Fire and Ice Pickles recipe from Food.com.
Provided by sue in pa.
Categories Vegetable
Time P7DT20m
Yield 50 serving(s)
Number Of Ingredients 4
Steps:
- Drain the juice from the the pickles and save add the sugar and the tobassco sauce and the garlic to the pickles, Then add enough juice to the pickles to cover.
- Turn upside down daily for 7 days enjoy and eat.
- Jar of pickles may get sticky but it is worth it.
Nutrition Facts : Calories 15.6, Sodium 3.6, Carbohydrate 4, Sugar 4
FIRE-AND-ICE PICKLES
These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Time 10m
Yield 3 pints.
Number Of Ingredients 5
Steps:
- Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.
Nutrition Facts : Calories 134 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 362mg sodium, Carbohydrate 34g carbohydrate (33g sugars, Fiber 0 fiber), Protein 0 protein.
FIRE AND ICE MARINICKLES (NO CANNING MARINATED PICKLES)
Make and share this Fire and Ice Marinickles (No Canning Marinated Pickles) recipe from Food.com.
Provided by PalatablePastime
Categories Low Protein
Time 25m
Yield 18 serving(s)
Number Of Ingredients 3
Steps:
- Drain jalapeno and pickle brines into a saucepan.
- Stir in your sugar or Splenda.
- Bring mixture to a boil.
- Pour hot brine over sliced pickles and jalapenos in a heat-safe bowl.
- Allow mixture to cool to room temperature.
- Stir pickles until they are well mixed with the sweet pickles and pack into jars.
- Cover with sweetened brine.
- Refrigerate about 1 week, then serve as desired.
Nutrition Facts : Calories 28.2, Fat 0.1, Sodium 254.4, Carbohydrate 6.7, Fiber 0.5, Sugar 4.7, Protein 0.2
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a few sprigs of fresh dill (optional) Drain the pickles and slice 1/4 inch to 1/2 inch. Divide everything in half. Add half the pickles to a large jar, half the sugar and half the herbs and spices. Repeat layers. Keep on the counter for one hour. After an hour, shake well to make sure sugar and spices are mixed.
From syrupandbiscuits.com
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Our award-winning “Fire & Ice Pickles” are delicious homemade sweet pickles with just the right amount of heat at the end! They have been on the menu at Fat Mama's Tamales for over 20 years! Fat Mama's "Fire & Ice" Pickles can stand alone as a snack, make great recipe additions to your potato salad, deviled eggs, pimento cheese or Bloody ...
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Fire-and-Ice Pickles Recipe: How to Make It great www.tasteofhome.com. Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week ...
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From diyjoy.com
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FIRE AND ICE PICKLES - RHUBARB AND HONEY
Directions: Drain the pickle slices, but reserve the pickle juice for another use. In a large bowl, combine the pickle slices, sugar, hot sauce, red pepper flakes, and barbecue rub; stir everything together until thoroughly combined. Cover the bowl, then let the coated pickle slices stand 2 to 4 hours at room temperature, stirring occasionally ...
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Goldbelly is a curated marketplace for Gourmet Food & Food Gifts. We feature America’s most legendary and iconic foods and gifts that you can order directly to your door.
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From ibelieveicanfry.com
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Feb 1, 2013 - Fire and Ice Pickles. Store bought dill pickles are sliced and layered with sugar, spices and pepper flakes to make a sweet, sour and spicy pickle.
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6 c. sugar. 1 tsp. dry red pepper. 6 cloves garlic. Drain brine off of pickles and discard. Mix the ingredients well and stir into drained dill pickles. Mix well. Pack into a one gallon jar (the one the pickles came out of). Refrigerate. Shake once or twice for the first two days.
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CHRISTMAS PICKLES (A.K.A. FIRE AND ICE PICKLES…) FOODIE GIFT #14
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Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.
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Nov 24, 2012 - These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
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