Best 5 Refrigerator Fire And Ice Pickles Recipes
In the realm of culinary delights, there lies a captivating recipe known as "Refrigerator Fire and Ice Pickles." This tantalizing concoction combines the fiery heat of chili peppers with the refreshing coolness of menthol, creating a symphony of flavors that will awaken your taste buds and leave you craving more. As the name suggests, these pickles are not for the faint of heart, but for those who relish the thrill of bold and unique flavors, they offer an unforgettable culinary experience.
Let's cook with our recipes!
FIRE-AND-ICE PICKLES
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
Time 10m
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, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 362mg sodium, Carbohydrate 34g carbohydrate (33g sugars, Fiber 0 fiber), Protein 0 protein.
EASY REFRIGERATOR PICKLES
This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York
Provided by Taste of Home
Time 20m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
REFRIGERATOR FIRE AND ICE PICKLES
This is a welcome to Florida recipe from one of my new neighbors. She brought us a jar of the pickles and kindly included her easy to make recipe. Cook time is refrigerator time.
Provided by mandabears
Categories Low Protein
Time P7DT15m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- Drain pickles, but save the juice.
- Cut pickles into 1/4 inch slices.
- In a large bowl mix pickle slices with all other ingredients.
- Stir well.
- Cover bowl and let stand for 2 hours.
- Stir occasionally.
- Spoon pickle mixture back into original jar.
- Cover and refrigerate for 1 week before eating.
Nutrition Facts : Calories 44.3, Fat 0.1, Sodium 311.8, Carbohydrate 11.3, Fiber 0.3, Sugar 10.9, Protein 0.2
NOT-TOO-SOUR REFRIGERATOR PICKLES
Provided by Valerie Bertinelli
Time 9h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Fit as many cucumber spears as possible into a 1-quart mason jar along with the dill, garlic, mustard, salt and sugar. Combine the vinegar with 2 cups water in a small saucepan and bring to a simmer. Pour the hot mixture into the jar with the cucumbers (you may have some left over) and swirl gently to combine (be careful; the jar will be hot). Let cool to room temperature, then cover and refrigerate at least overnight and preferably 2 days. The pickles keep, refrigerated, up to 2 weeks.
FIRE AND ICE PICKLES
These are a wonderful gift! For Christmas we made jars and passed them out to our neighbors and friends. If you love pickles try these.
Provided by Trinitys Momma
Categories Low Protein
Time 30m
Yield 1 gallon
Number Of Ingredients 6
Steps:
- Empty gallon jar of pickles into a large bowl, throwing away the juice.
- Cut the pickles into 1-inch chunks.
- Return the pickles into the jar, alternating with all other ingredients listed above.
- Put lid on jar and leave sitting out on kitchen counter until sugar has turned into liquid (about three days).
- Refrigerate.
- If giving as a gift, distribute evenly into smaller jars.
- This is great with bland turkey sandwiches at Thanksgiving and Christmas!
Nutrition Facts : Calories 7610.8, Fat 11.6, SaturatedFat 1.6, Sodium 31046, Carbohydrate 1931.2, Fiber 33.1, Sugar 1898.6, Protein 23.1
Tips:
- Use a clean glass jar or container with a tight-fitting lid to store your pickles.
- Use fresh, high-quality vegetables for the best results.
- Make sure to wash the vegetables thoroughly before pickling them.
- Use a variety of spices and herbs to flavor your pickles.
- Experiment with different pickling liquids, such as vinegar, brine, or oil.
- Allow the pickles to ferment for at least 2 weeks before eating them.
- Store the pickles in a cool, dark place.
Conclusion:
Refrigerator pickles are a delicious and easy way to preserve vegetables. They are a great snack or addition to a meal. With a little planning and preparation, you can make your own refrigerator pickles at home. So next time you have a surplus of vegetables, don't let them go to waste. Make a batch of refrigerator pickles instead!
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