Dinosaur Bar-B-Que Garlic Dill Pickles
Adapted from Dinosaur Bar-B-Que: An American Roadhouse, by John Stage, Nancy Radke.
Equipment
Ingredients
- 4 pounds pickling cucumbers
- 1/4 cup chopped garlic
- 2 jalapeño peppers thinly sliced
- 1/2 cup chopped fresh dill
BRINE
- 4 cups white vinegar 5% acidity
- 2 cups water
- 6 tablespoons kosher salt
- 1/2 cup sugar
- 5 tablespoons pickling spice
- 2 tablespoons mustard seeds
- 2 tablespoons black peppercorns
Instructions
- Combine the vinegar, water, kosher salt, sugar, pickling spice, mustard seeds, and peppercorns in the saucepan and bring to a boil over high heat. Remove from the heat and allow to cool until just slightly warmer than room temperature.
- Slice the cucumbers into 1/2-inch thick rounds. Divide them evenly between the jars. Add the garlic, jalapeños, and dill, dividing evenly between the jars.
- Pour the brine into the jars making sure to cover the ingredients. Cool to room temperature and cover with lids.
- Store in the refrigerator, allowing the pickles to marinate for a week, then serve.
Notes
Additional Required Equipment:
- 4 (1-quart) jars with lids, cleaned well in hot water
- 3-quart saucepan
- wide mouth funnel