Flame and Tart Pickles – a delicious recipe with dill pickle, white sugar, hot sauce, red pepper, barbecue dry rub seasonings. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Drain the pickle slices but reserve the pickle juice for another use.
2
Cut each pickle slice in half.
3
In a large bowl, combine the pickle slices, sugar, hot sauce, red pepper flakes and barbecue rub.
4
Stir everything together until thoroughly combined.
5
Cover the bowl.
6
Let the coated pickle slices stand 2 to 4 hours at room temperature, stirring occasionally to ensure all of the sugar liquefies and no more grainyness remains.
7
Spoon the pickle slices into a 1-quart Mason jar, then pour the remaining liquid from the bowl into the jar within 1/4 inch of the rim.
8
Place the lid on the jar.
9
Refrigerate a minimum of 24 hours before serving.
10
Store in the refrigerator until all gone which will not be that long.
387
kcal
Calories
100
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 (32 ounce) jar dill pickle slices, 2 cups white sugar, 1 tablespoon hot sauce (Tabasco or Crystal), 1 teaspoon crushed red pepper flakes, and more.
Yes, Flame and Tart Pickles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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