Barbecue pickles. Yep. And you’re going to be astounded at just how easy they are to toss together. Wait’ll you try them.
These barbecue pickles are essentially just jazzed up store-bought dill slices from a jar of everyday classic pickles doused with hot sauce. The everyday staple is quickly and easily transformed into a sweet and hot and tangy pile of crunchy goodness that we simply can’t stop thinking about. One taste and neither will you. And we bet you already have everything you need in your pantry.–Angie Zoobkoff
- Quick Glance
- 10 M
- 10 M
- Makes 1 quart (946 ml)
- 1 quart dill pickle chips (946 ml)
- 3/4 cup granulated sugar (149 g)
- 1/4 cup store-bought or homemade hot sauce
- 1 tablespoon minced garlic (8 g)
- 1 teaspoon cayenne pepper (2 g)
- 1. Grab a liquid measuring cup and pour off 1 cup pickle juice from the jar of pickles. Place a colander in your sink and dump the rest of the pickles and juice in the colander. Rinse with cold running water for about a minute.
- 2. In the measuring cup or a bowl, stir together the reserved pickle juice, sugar, hot sauce, garlic, and cayenne pepper. The sugar won’t completely dissolve and that’s okay.
- 3. Return the pickles to the pickle jar in batches, shaking lightly between batches to evenly distribute the pickle slices. Pour the sugar mixture over pickles. Screw the lid back on and refrigerate for at least 3 days before serving, giving the pickle jar a quick flip a couple times a day to be certain all that sweet and spicy goodness doesn’t settle to the bottom of the jar.
- 4. Serve the barbecue pickles cold, whether you spear them straight from the jar with a fork or plop them alongside a pulled pork sandwich.