This is the signature pickle recipe at Bogarts Smokehouse in St. Louis, Missouri.
It really couldnt be any easier.
You start by draining the store-bought pickles into a colander, reserving a cup of their original liquid.
Then put your rinsed pickles back in the jar and pour the Fire and Ice liquid on top.
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 hope you try these, this is one simple recipe that does not disappoint.
