"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Fire & Ice Pickles, by Linda Gill, is from The Elm Valley Community Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 gal hamburger sliced dill pickles 1 12 oz jar jalapenos sliced 4 lbs sugar
Drain juice from pickles and jalapenos. Mix juice with sugar and stir until dissolved. With hands, mix pickles and jalapenos. Place back in jars and fill with juice. Pack loosely and cover completely with juice. Keep refrigerated.
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