This is the signature pickle recipe at Bogart’s Smokehouse in St. Louis, Missouri. Bogart’s Fire and Ice Pickles have been a favorite of the locals for decades, with good reason they are the perfect condiment food for BarBQ or any smoked meat, sandwiches or side dishes. These are so easy to make because you just use store-bought pickles and spruce them up then put them back in their original jar. It really couldn’t be any easier. You start by draining the store-bought pickles into a colander, reserving a cup of their original liquid. You must wash the pickles 3 times in the colander, to get them ready to soak in their new flavors. You mix up your reserved pickle juice with, granulated sugar, Louisianna Hot Sauce, minced garlic, and cayenne pepper. Then put your rinsed pickles back in the jar and pour the Fire and Ice liquid on top.
The pickles will be covered in this yummy Fire and Ice mixture, then you pop the lid back on and let sit in the refrigerator for 3 days. What you end up with is a carmelized sweet-hot pickle that is nothing short of amazing. I am a big brisket lover and these taste fabulous with brisket. My Son loves them with grilled cheese sandwiches and on top of his mac cheese. Everyone who comes to the house wants a jar, so I keep plenty on hand for gifts. I gave a case to my Brother-In-Law because he loves to nibble on them while he’s drinking beer with his buddies, and oh yes, they had to have ajar too! I hope you try these, this is one simple recipe that does not disappoint.
1 Jar of Store-Bought Pickles of your choice
1 1/4 Cups Granulated Sugar
1/2 Cup Louisianna Hot Sauce
1 Tablespoon Minced Garlic
2 Teaspoons Cayenne Pepper