Description
Crunchy cucumber slices, bold garlic, cracked black pepper, and a tangy BBQ-inspired brine come together in these irresistible Texas-style refrigerator pickles!
They’re sweet, tangy, garlicky, and loaded with smoky pepper flavor. Perfect for burgers, BBQ sandwiches, hot dogs, grilled meats, or straight from the jar!
Ingredients
Scale
- 2 lbs fresh pickling cucumbers, sliced into spears or thick rounds
- 6 garlic cloves, peeled and lightly crushed
- 1 small yellow onion, thinly sliced
- 2 cups white vinegar (5% acidity)
- 1 cup water
- ⅓ cup granulated sugar
- 2 tbsp kosher salt
- 1 tbsp whole black peppercorns
- 1 tsp coarsely ground black pepper
- 1 tsp smoked paprika
- 1 tsp mustard seeds
- ½ tsp crushed red pepper flakes
- 1 tsp Worcestershire sauce
- 2 small fresh dill sprigs (optional)
Instructions
- Prepare the cucumbers: Wash the cucumbers thoroughly, trim off the blossom ends, and slice into spears or thick rounds.
- Fill the jars: Divide the cucumbers, garlic cloves, sliced onion, dill, mustard seeds, and whole peppercorns between clean glass jars.
- Make the BBQ brine: In a saucepan, combine the vinegar, water, sugar, kosher salt, ground black pepper, smoked paprika, red pepper flakes, and Worcestershire sauce.
- Heat the mixture: Bring the brine to a gentle boil, stirring until the sugar and salt dissolve completely.
- Pour over the pickles: Carefully pour the hot brine over the cucumbers until fully covered. Leave a little space at the top.
- Cool completely: Allow the jars to cool at room temperature before closing them and placing them in the refrigerator.
- Let the flavors develop: Refrigerate for at least 24 hours. For the best garlic-pepper flavor, wait 48–72 hours before serving.
- Enjoy: Serve cold alongside burgers, smoked brisket, grilled chicken, sandwiches, or your favorite BBQ platter!