Fire and Ice Pickles

Submitted By: Willetta McCormick


  • 1 gallon whole dill pickles
  • 4 cups sugar
  • 4 tablespoons hot sauce
  • 2 tablespoons crushed red pepper
  • 3 cloves garlic, minced
  • 1 tablespoon red cayenne pepper


Drain pickles, reserving juice. Slice pickles 1/4-inch thick. Combine juice, sugar, hot sauce, crushed red pepper, garlic, and cayenne pepper; stir until dissolved. Pour over pickle slices. Allow mixture to sit at room temperature for two hours.
Put in a plastic covered container and refrigerate for seven days; stir and taste. If they are not hot enough, add more hot sauce and red cayenne pepper.
Store in cans of your choice; keep refrigerated.