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Peel it and smash it just like that, throw that in there, then we’re going to give it about a teaspoon or tablespoon of pickling spice.

Really, that’s up to you. Ok, now what happens if you never use pickling spice, should you buy it just for this? No, but it adds another layer of flavour. So, pickling spice has lots of good things in it like spicy clove and bay, a little bit of red pepper, cinnamon, so many good flavours, so that is it. Now the magic the food chemistry appears, you’re going to just give this a stir. See how clumpy it looks, that already smells so good. You’re going to leave this sit, sitting on your counter, several hours, or even over night. Your house is going to smell like a pickle, but it’s ok.

What’s going to happen is this sugar is going to draw the rest of the moisture juice out of the pickles and then what you’re going to wind up with is this. I’m going to show you the difference. Starts out like this, four cups of drained crosscut generic dills, 2 cups of sugar, garlic, cloves, some red pepper and some pickling spice. Now look at that. See how that juice, that’s the juice that’s being drawn out. My gosh! This is probably like I said my most requested recipe. So easy, so delicious, and you can even pack them in the jar they came in. Just remove the label and put a fancy top on it. So think of those people who love cold cuts or just pickles and this is what they look like. And Look at the colour change too. I want you to see the fire in the ice, how clear they become, again a great lesson in food chemistry for kids. If you’re serving these too, unless someone likes pickled garlic, I would remove that. So fire and ice pickles, really wonderful.

In case you didn’t see the video in part 1 of this series… here it is again

Tags: campfire cooking, cooking for two, outdoor cooking

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