Comments on: Fire and Ice Pickles

By: Jackie Garvin

Jackie Garvin — Tue, 20 Nov 2018 23:48:08 +0000

In reply to Janice. Hi Janice, I like your suggestion of putting spices in a bag. I’ll certsinky try that when I make my next batch which will be very soon. I’m slap out of Fire and Ice Pickles.

By: Janice

Janice — Sun, 11 Nov 2018 18:32:40 +0000

I also live in Alabama and have been making these since the 1980s. An 80 something Grand-in-law shared her recipe. And yes the original recipe called for 5 lbs sugar per gallon of pickles. When sugar bags changed to 4 lbs, I just continued to use one bag, which would only add about a 1/2 cup to your recipe when adjusted for the smaller pickle jar. I have always put my pickle spices in cheese cloth. You avoid bitting down on whole cloves. Also if the pickles sit too long, the pickling spice becomes strong for my taste. I usually remove the spice bag after 2-3 weeks. I recently had to make a batch for my elderly Mom who has Parkinson’s and complains her taste buds are deminished and she can’t taste food like she once did. She loves the heat and sweet and has a few pickles with each meal. I’m blessed that I can share these with her. For those that have trouble finding gallons, try your wholesale clubs or food service suppliers.

By: Jackie Garvin

Jackie Garvin — Thu, 08 Jun 2017 17:53:54 +0000

In reply to Fred Nonterah. Ha, Fred! LOL! Thanks for stopping by.

By: Fred Nonterah

Fred Nonterah — Thu, 08 Jun 2017 17:29:37 +0000

I love the fire and ice combination, then again I’m a little biased when it comes to hot peppers. I can also imagine Aristotle and Plato discussing ideas over some of your delicious Fire and Ice Pickles.

By: Jackie Garvin

Jackie Garvin — Wed, 07 Jun 2017 10:38:24 +0000

In reply to Andrea. Thanks for stopping by, Andrea.

By: Andrea

Andrea — Wed, 07 Jun 2017 05:22:12 +0000

I am such a fan if pickles, love the tang and the bite and how you can make your own or buy them.

By: Jackie Garvin

Jackie Garvin — Fri, 02 Jun 2017 21:52:00 +0000

In reply to Azlin Bloor. Thank you, Azlin. These flavors add a great combination.

By: Azlin Bloor

Azlin Bloor — Fri, 02 Jun 2017 21:35:23 +0000

I was drawn by the name of the recipe, because I just love pickled chillies. We end up with so many at the end of summer because we grow too many! I love the combination of the dill and the jalapeños!

By: Jackie Garvin

Jackie Garvin — Tue, 11 Apr 2017 10:21:05 +0000

In reply to jack. Enjoy, Jack!

By: jack

jack — Tue, 11 Apr 2017 04:43:35 +0000

your valuable tips have made it more easier for us to prepare this dish.Thanks for sharing.

By: shaun

shaun — Mon, 27 Mar 2017 03:06:32 +0000

i something new so i can’t take my eyes off.i looks so amazing.

By: Jackie Garvin

Jackie Garvin — Sat, 25 Mar 2017 17:40:10 +0000

In reply to steve.

Steve,

I hope you enjoy them. I just finished up a batch. 🙂

By: steve

steve — Fri, 24 Mar 2017 11:53:13 +0000

i have never had a chance of making it but if i get a chance i would definitely be implementing your instructions.

By: Jackie Garvin

Jackie Garvin — Mon, 01 Sep 2014 20:12:22 +0000

In reply to Leah. I hope you enjoy them, Leah!

By: Leah

Leah — Mon, 01 Sep 2014 01:57:09 +0000

I have made something similar for church dinners and pot lucks at work for years. But am looking forward to trying these at the next large group dinner.

By: Jackie Garvin

Jackie Garvin — Fri, 15 Aug 2014 20:47:54 +0000

In reply to Wanda Fields. Wanda, These are so good. Just the right balance of sweet,sour and spice. Do you use the hamburger chips or slice whole dill pickles?

By: Wanda Fields

Wanda Fields — Fri, 15 Aug 2014 20:30:29 +0000

Been making very similar oes for many years but have gone to using the sliced dills (hamburger dills). My recipe calls for the whole “sour” pickles, but they are hard to find around here and I began using the hamburger dills. They crisp up well. I have them on hand at all times. I would never think of picking cucumbers again.

By: Jackie Garvin

Jackie Garvin — Wed, 22 May 2013 15:03:32 +0000

In reply to Sandra. Sandra, The sugar will create enough liquid on its own. There's no need to add back the pickle juice. :).

By: Sandra

Sandra — Wed, 22 May 2013 04:14:29 +0000

do you keep the original pickle juice and add to the jar after sugar has dissolved

By: Jackie Garvin

Jackie Garvin — Mon, 04 Feb 2013 19:14:52 +0000

In reply to Jean.

Jean,

Goodness gracious! Five pounds of sugar sounds like a lot even for me and my love off all things sweet! 🙂