Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Refrigerator Fire and Ice Pickles




Source of Recipe


realfood4realpeople






List of Ingredients



• 64 ounces Dill Pickles -- 2- 32 oz. jars -whole
  
• 4 cups Sugar
  
• 4 tablespoons Hot Sauce -- more or less, as desired
  
• 3/4 teaspoon Red Pepper Flakes
  
• 3 cloves Garlic -- minced
  
• 1 large Onion -- thinly sliced
  






Instructions



1. Cut pickles into 1/4 inch slices and combine with remaining ingredients in a large bowl. Stir well. Cover and let stand for 2 hours, stirring occasionally.
   
2. Spoon back into original jars, cover and refrigerate up to 1 month. For best flavor, wait for 1 week before eating.