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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

FIRE AND ICE PICKLES Recipe

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This recipe for FIRE AND ICE PICKLES is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 jars, 32 oz. each, hamburger dill slices or dill pickle spears
4 cups sugar
1-2 Tablespoons hot sauce (We use Frank’s Red Hot in this)
1/4-1 teaspoon crushed red pepper flakes, to taste
3 large cloves, or 6 small cloves, garlic, lightly smashed and peeled
Directions:
Directions:
Pour pickles into a colander over the sink. Allow to drain briefly.

Add pickles, sugar, crushed pepper flakes, and hot sauce to a large mixing bowl.

Mix gently until everything is evenly distributed.

Cover tightly and allow to rest at room temperature for four hours, stirring every so often. After four hours, evenly divide the garlic cloves between three impeccably clean pint jars.

Spoon the pickles into the jars and pour the liquid over the pickles to within 1/4″ of the lid.

Screw lids in place tightly and allow to rest in the fridge for at least one week -but preferably closer to two weeks- prior to serving.

 

 

 

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