No doubt about it….everyone is gettin’ their “food on” for the big game on Sunday. Of course, about the middle of the week, I started thinking about tempting recipes and goodies to make. Some things were obvious, pulled pork, homemade dips, a couple of great desserts but something was missing and I wanted to try a new “accessory” that would work with one of the main dishes. Then….I stumbled upon “Fire and Ice Pickles” from Deep South Dish. Right now, I am going to be overly dramatic (for those of you who know me personally – this is not hard to imagine) STOP WHAT YOU ARE DOING and make these pickles. They are awesome!! The recipe which I changed up a little is crazy, strange and will have you saying…”what the what?”…..but you will love every sweet, hot bite that you take. So, take a chance, throw the “Hail Mary” pass and try these pickles – they’ll score big on game day! I might have to make more tomorrow cause I’m not sure I’ll have enough left for the party!
PS – yes, I am that corny and used a little football jargon. I can’t help it, I LOVE THE GAME!
Sweet Heat Pickles will leave you wondering why you haven't made them before.
- 1 large jar (about 46 oz) plain Dill pickles , about 6 cups sliced (not kosher dill - they do not work with this recipe - this is important)
- 2-1/2 cups sugar
- 6 cloves garlic , minced or thinly sliced
- 2 teaspoons fresh chopped jalapeño - more or less depending on how much heat you like
- 2 teaspoons red pepper flakes
Drain pickles and discard juice. Save the jar to store pickles in later. Slice pickles into 1/4 to 1/2 inch.
Begin layering into a larger jar: 1-1/2 cup of pickles per layer. Top the pickles with 1/2 cup sugar, 2 cloves of garlic sliced or chopped, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of chopped jalapeño.
Repeat layers until all pickles are used. Pour any remaining sugar on top.
Cover jar and store on the counter for about an hour, or until the sugar begins to liquify.
Stir or simply shake to mix the pickles well, and pull any undissolved sugar up from the bottom.
Cover and leave on the counter for several more hours, or overnight. Stir and refrigerate 1 to 2 additional days.
Go crazy with ideas for these pickles…sliders, BBQ sandwiches, with meat and cheese on crackers, whatever!