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The Royal American’s Fire and Ice Pickles


2 (32-ounce) jar dill pickle slices

4 cups sugar

1 tablespoon Crystal hot sauce

½ teaspoon crushed red pepper flakes

4 garlic cloves, peeled and crushed

½ cup sambal oelek


  1. Strain pickles, reserving juice for another use like brining chicken. In a large bowl, combine all ingredients and mix thoroughly with your hands. Gently massage pickles.
  2. Transfer pickles back to jar and let sit at room temperature for 2 hours, stirring them periodically. Refrigerate jars for at least 7 days and up to 1 month.
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