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A Pickle of Ice and Fire

A Pickle of Ice and Fire
Written by Margaret Loftus | Photos by Leslie Ryann McKellar

Unapologetically semi-homemade, fire and ice pickles hail from the cooking school of jazzing-up-store-bought-products. And for those who grew up eating the hot, sweet, tangy delights between bites of fried chicken and grilled cheese sandwiches, they’re an essential part of the Southern culinary canon. Start with the cheapest generic dill pickle chips you can find, says Ben Ellsworth, consulting chef at the Royal American in Charleston, South Carolina, where he serves them on the house burger. “Make sure the pickles aren’t kosher. I don’t know why but they refuse to get crunchy,” he says. The pickles are at their peak after seven days. “That’s when they are primo. They’ll hold for a month, but probably won’t last that long.”

The Royal American’s Fire and Ice Pickles

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