Fire and Ice Marinickles No Canning Marinated Pickles
Transform your pickle game with this irresistible recipe for *Fire and Ice Marinickles No Canning Marinated Pickles*. Perfect for pickle lovers who want bold flavor without the hassle of canning, this quick and easy method results in crisp, tangy cucumbers drenched in a perfectly balanced brine. Infused with white vinegar, garlic, fresh dill, and a fiery kick of red pepper flakes, these pickles offer the perfect marriage of heat and refreshment—hence the name "fire and ice." Ready in just 15 minutes of prep and requiring only a day of refrigeration, they make an excellent snack, sandwich topping, or side dish that will keep you coming back for more. Plus, these homemade pickles can be stored for up to two weeks, ensuring your fridge stays stocked with flavor. Whether you call them marinickles or simply your new favorite pickle, this no-canning recipe is bound to delight!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 cups fresh cucumbers (small to medium-sized)
- 1 cup white vinegar
- 3 tablespoons granulated sugar
- 1 cup water
- 1 teaspoon kosher salt
- 2 garlic cloves (smashed)
- 1 teaspoon red pepper flakes
- 1 teaspoon black peppercorns
- 4 dill sprigs
- 1 teaspoon mustard seeds
Directions
Step 1
Wash the cucumbers thoroughly and slice them into rounds or spears, depending on your preference.
Step 2
In a medium-sized bowl, combine the white vinegar, water, sugar, and kosher salt. Stir until the sugar and salt are completely dissolved.
Step 3
Add the smashed garlic cloves, red pepper flakes, black peppercorns, mustard seeds, and dill sprigs to the vinegar mixture.
Step 4
Place the sliced cucumbers into a large glass jar or mason jar, packing them tightly but without crushing them.
Step 5
Pour the vinegar mixture over the cucumbers, ensuring that they are completely submerged in the liquid.
Step 6
Seal the jar with a lid and let it sit at room temperature for about 1 hour to cool slightly if needed, then refrigerate.
Step 7
Allow the cucumbers to marinate in the fridge for at least 24 hours before eating. The longer they marinate, the more flavorful they will become.
Step 8
Serve cold as a snack or a flavorful condiment. Store any leftovers in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (532.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 217.4 |
| Total Fat 1.2g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 607.9mg | 0% |
| Total Carbohydrate 42.3g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 37.9g | |
| Protein 1.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 67.3mg | 0% |
| Iron 1.2mg | 0% |
| Potassium 283.4mg | 0% |
Source of Calories