Atomic Sweet Pickles and Peppers | Barbecue Tricks

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Atomic Sweet Pickles and Peppers

Atomic Sweet Pickles and Peppers

Atomic Sweet Pickles and Peppers

There’s something about pickles that can add that extra touch to sandwiches and BBQ.   I crave the pickle in a Chick-fil-a sandwich…   Even a Krystal burger (like a white Castle for you Northerners) isn’t the same without a sliver of dill chip… and once I tried the sweet sliced pickles at Sconyer’s Barbecue in Augusta Georgia I couldn’t have pulled pork without at least a few sweet dill chips (and white bread).

Here’s a way you can create your own signature pickle or pepper without all the traditional pickling hassles.   Plus no boiling jars here.  You use inexpensive store bought pickles (I experimented with different brands and prefer the crunchy snap of Vlasic’s Baby Kosher Dills) and add in any variation of peppers you like.   I mixed jalapenos and fresh Tabasco peppers (might be tough to find… we had a few in the garden) but any chile will work.  You can even remove the peppers for zero scoville heat.  But what fun would that be.

I found I like the sweet jalapeno chips best of all… but the heat in the pickles will make your guests remember the meal.

ATOMIC SWEET PICKLES AND PEPPERS

  • 46 OZ. Jar of Baby Kosher Dills
  • 1/2  Cup white wine vinegar
  • 1 and 3/4 cups sugar
  • 6 Large Jalapeno Peppers
  • 2 Fresh Tabasco, small red chile peppers  or “experimental”  Peppers for red color and sharp heat.
Cut to your desired size.

Cut to your desired size.

In a large bowl reserve pickles and the jar’s liquid.   Slice the pickles in 1/4 to 1/2 inch slices (for sandwiches) or chunks (for snacking).   Clean peppers thoroughly and slice Jalapenos into 1/4 inch disks.

Slice Tabasco peppers or extremely hot peppers lengthwise (or just score them).     Leave the stems on for looks.

Return the pickle chips back to the jar in layers along with even portions of peppers and sugar until full.  Use all the sugar and peppers and reserve any leftover pickles for another use.

Slowly add the vinegar and then fill the jar with the remaining original juice.

Add sugar a bit at a time.

Add sugar a bit at a time.

Let the sugar dissolve and cover with the lid and allow the sugar to dissolve with the jar at room temperature for about an hour.

Shake and rotate the jar  occasionally to expedite.   Refrigerate overnight.

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About Bill West

Bill West a BBQ enthusiast and Country Music aficionado in Charleston, SC. You can follow him: http://twitter.com/BarbecueTricks http://www.youtube.com/user/BarbecueTricks

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  1. [...] time but otherwise it’s easy and – with the addition of just a loaf of white bread and pickles – it’s super affordable to feed a [...]


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