Fire and Ice Sweet Pickles
From Susie, originally
published in Southern Living
This recipe
came from old Southern Living magazine many years ago. I use the pickle juice from this recipe in my mother's potato salad recipe*. And I have reduced the
amount of sugar, adding Splenda instead. (Editor's Note: There are different versions of this recipe on the Internet plus a video on making them on
YouTube)
FIRE & ICE SWEET PICKLES
2 ea 32oz.
jars of Hamburger Sliced Dill Pickles - drain & discard all juice........Save the jars!
4 c Sugar or may substitue with 2 c Splenda for Baking, which is 50% sugar. I wouldn't use regular Splenda here, however. It won't bring out the extra
juice well enough from the pickles.
2 Tbs Bottled hot sauce ( I like Louisiana Hot Sauce brand)
1/2 tsp Dried Red Pepper Flakes
2-3 tsp Fresh Minced Garlic & Dehydrated Minced Onion
Combine all ingredients in a large bowl, stirring together well. Cover & let stand, at room temp., for at least 2 hours......stirring occasionally. (New
juice will form during this time.) Spoon pickles into 2 leftover jars. Pour juice equally into both jars. Cover with original lids & store in the
refrigerator. Pickles will be crunchy, sweet & spicy and are great on hamburgers, or on the side! Also good, chopped into Chicken, Tuna or Salmon
Salad.
- Red Cinnamon Pickles
- 7 pounds peeled, seeded cucumbers in strips
- 1 cup lime
- 1 gallon water
- 1 cup vinegar
- 1 bottle red food coloring
- 1 tablespoon alum
- Enough water to cover pickles
- 3 cups vinegar
- 2 cups water
- 10 cups granulated sugar
- 2 to 3 large packages Red Hots cinnamon candies (see NOTE)
- 8 sticks cinnamon
Directions
- Soak cucumbers, lime and 1 gallon water for 24 hours.
- Wash cucumbers. Soak in ice water for 3 hours. Mix 1 cup vinegar, food coloring, alum and enough water to cover pickles. Simmer in this mixture 2 hours.
- Pour off liquid and throw away. Boil 3 cups vinegar, 2 cups water, sugar, candies and cinnamon. Pour over cucumbers. Let stand 24 hours.
- Drain liquid and bring to boil. Put cucumbers into jars with 1 to 2 sticks cinnamon in each jar. Pour hot liquid over jars and seal.
- DO NOT use red hots candy that lists cornstarch as an ingredients. They will not work for this recipes. The brand to use is Farley's which uses sucrose, corn syrup, artificial flavor, red 40 and beeswax. This will work great and the pickles will be free of white matter after processing is done.
