There was a local restaurant in Fayetteville which served “Fire and Ice pickles” as a side with every sandwich. The pickles were supposedly a “secret family recipe” and, although you could buy the pickles by the jar at the restaurant, I thought the price was rather steep. The restaurant went out of business a few years ago, but I haven’t been able to get the pickles off my mind.
Finally, I did a quick Google search for “Fire and Ice” pickles, and found out the recipe isn’t so “secret” after all. I looked at several recipes and modified accordingly to get, what I believe, is the closest to the Fire and Ice pickles from the restaurant.
They’ve been a HIT with my co-workers and my family so far. Let me know if they are a hit with YOUR crew! Enjoy!
1 large (46 ounce) jar whole sour dill pickles, about 6 cups sliced (not kosher dill)
2-1/2 cups of granulated sugar, divided
4 cloves of garlic, minced or thinly sliced and divided
2 teaspoons of pickled jalapeno, chopped, or to taste, can also substitute fresh jalapeno peppers if desired
2 teaspoons of red pepper flakes
Drain the pickles and discard juice but reserve the jar. Slice the pickles into 1/4 to 1/2 inch slices and divide into four equal parts.
Begin layering into a larger jar, bowl or container, starting with one-fourth of the pickles. Top the pickles with 1/2 cup sugar, 1 clove of garlic sliced or chopped, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of chopped jalapeno. Continue repeating the layers, pouring all of the remaining sugar on top.
Cover jar and store on the counter for about an hour, or until the sugar begins to liquify. Stir or shake to mix.Cover and leave on the counter for several more hours, or overnight. Stir and refrigerate 1 to 2 additional days. If desired, transfer the pickles with their juices back into the original or other smaller jars and store in the refrigerator.