Barbecue pickles. Yep. And you’re going to be astounded at just how easy they are to toss together. Wait’ll you try them.
- Quick Glance
- 10 M
- 10 M
- Makes 32 servings | 1 quart (946 ml)
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.
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.
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.
Serve the barbecue pickles cold, whether you spear them straight from the jar with a fork or plop them alongside a pulled pork sandwich.
Recipe Testers' Reviews
These little firecrackers are a nice touch of sweet and sour heat that work well to break through other heavy flavors such as the barbeque I enjoyed them with. This barbecue pickles recipe is a great way to dress up and bring a new dimension to a jar of pickles you probably already have sitting in your fridge. While I found the flavor to be a bit strong to enjoy strictly as a side dish, I did find that they worked well accompanied by other dishes with strong personalities. They play well together!
Who woulda thunk a jar of regular old supermarket dill pickle chips could become something that can make your eyeballs sweat? I used a jar of my favorite shelf-stable pickles (not the refrigerated fresh-pack kind) that are already quite briny and garlicky so adding some heat just makes sense. Be sure to return the barbecue pickles to the jar in small batches shaking the jar gently so they lay nicely in the jar. There won’t be enough juice to cover all the pickles if you don’t. I shook the jar nearly every time I opened the fridge over those 3 days just to make sure all the pickle chips got their due. If you eat these pickles by themselves, you’ll notice a building and lingering heat. But if you put these little dudes on a sandwich, the heat is slightly tempered and the sweetness comes out. They’re the perfect balance of sweet, spicy, and salty, so it’s hard to stop!