FIRE-AND-ICE PICKLES RECIPE: HOW TO MAKE IT
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
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
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, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 362mg sodium, CarbohydrateContent 34g carbohydrate (33g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
ICICLE PICKLE RECIPE - SOUTHERN.FOOD.COM
This is another old recipe, probably the one the women at church use, I found it in the Fanny Farmer Cookbook.
Total Time 120 minutes
Prep Time 20 minutes
Cook Time 1
Yield 6 pints
Number Of Ingredients 4
Steps:
- Quarter cucumbers lengthwise.
- Cover the cucumbers with ice water and let stand overnight.
- Drain and pack upright in clean jars.
- Combine the sugar and vinegar with 2 cups of water in a pot.
- Boil for 3 minutes.
- Add the salt.
- Pour over the cucumbers, leaving 1/4-inch headspace.
- Close the jars and process in a boiling-water bath for 10 minutes.
Nutrition Facts : Calories 967.3, FatContent 1.1, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 9455.9, CarbohydrateContent 236.5, FiberContent 5, SugarContent 216.7, ProteinContent 6.5
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