Fire and Ice Pickles

1 gallon servings Prep: 15 m Cook: PT0M Total: 15 m Beginner
5.0/5 (1)
Fire and Ice Pickles
Le feu et la glace conservent au vinaigre – this sweet and spicy pickle treat combines sugar’s sweetness with Tabasco’s fire for a great Cajun snack that needs no cooking, just patience while the flavors marry over 7 days.

Ingredients

1 gallon servings
  • 1 gallon jug of dill sliced pickles
  • 5 pounds sugar
  • 1 2 oz bottle of Tabasco Sauce

Step-by-Step Instructions

  1. Pour the entire jar of pickles in colander; discard juice. Or better yet freeze the juice and make Pickle Juice Popsicles. Pour in small Dixie cups, add Popsicle stick in slush stage. A very popular treat for students especially at sports functions.
  2. Layer pickles, sugar, and Tabasco back into the gallon jug, alternating layers to distribute evenly.
  3. Rotate the jug twice a day for 7 days to dissolve sugar and distribute the sweet-spicy marinade. After 7 days, the pickles are ready to enjoy!

Common Problems and Solutions

Q: Why isn't the sugar dissolving?

A: Make sure you're rotating the jug twice daily as directed. The sugar needs time and movement to fully dissolve over the 7-day period. If it's very cold, it may take a bit longer.

Q: Can I eat them before 7 days?

A: You can, but the flavor won't be fully developed. The sugar needs time to dissolve completely and penetrate the pickles while the Tabasco infuses throughout. Wait the full week for best results.

Q: How long will they keep?

A: Stored in the refrigerator in their jug, these pickles will keep for several months. The high sugar and vinegar content (from the original pickles) acts as a preservative.

Tips and Techniques

Use a good quality dill pickle to start – the better the base pickle, the better your final product. Don’t skip the twice-daily rotation; it’s essential for even flavor distribution and sugar dissolving. These make great gifts in smaller Mason jars if you divide them up after the 7-day curing period.

Ingredient Substitutions

  • dill sliced pickles: dill pickle chips or spears
  • Tabasco Sauce: Louisiana hot sauce or other cayenne pepper sauce
  • sugar: 2.5 pounds sugar + 2.5 pounds artificial sweetener (like Splenda)

Equipment Needed

  • 1 gallon glass jar with lid (the original pickle jar works perfectly)
  • colander
  • measuring cup

Historical Context

Sweet and spicy pickles have long been a Southern tradition, and this simple no-cook version became popular in Louisiana for its ease and bold flavor. The combination of Tabasco (made in Avery Island, Louisiana) with sweet pickles is a natural fit for Cajun taste preferences.