The Royal American’s Fire and Ice Pickles

Ice Pickles Facebook
Photo by Leslie Ryann McKellar

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1 quart

  • 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.
  • Recipe by Ben Ellsworth of The Royal American in Charleston, South Carolina

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