Description
- Prep time: 15 minutes
- Brine heating: Approximately 5 minutes
- Cooling: 20–30 minutes
- Refrigeration: At least 12 hours; preferably 24 hours
- Yield: Approximately 2 pint jars
- Servings: About 8 condiment portions
- Course: Condiment, snack, or side
- Difficulty: Easy
Ingredients
Scale
- 1 pound small pickling cucumbers
- 4 garlic cloves, peeled and thinly sliced
- 1 cup apple cider vinegar, labeled 5% acidity
- ½ cup water
- ½ cup thick barbecue sauce
- ⅓ cup packed brown sugar
- 1 teaspoon fine salt
- 1½ teaspoons coarsely cracked black pepper
- ½ teaspoon mustard seeds, optional
- ¼ teaspoon smoked paprika, optional
- ¼ teaspoon red pepper flakes, optional
Instructions
- Wash two pint-size heat-safe jars and their lids thoroughly.
- Wash the cucumbers, trim the ends, and slice into ¼-inch rounds.
- Divide the cucumber slices and garlic between the jars.
- Combine vinegar, water, barbecue sauce, brown sugar, salt, pepper, and optional spices in a saucepan.
- Bring to a gentle simmer, stirring. Simmer for 1–2 minutes, until the sugar and salt dissolve.
- Remove from heat and cool to approximately room temperature.
- Stir and pour over the cucumbers, covering them completely. Rearrange or remove a few slices if needed; do not dilute with plain water.
- Cover and refrigerate immediately.
- Wait at least 12 hours, preferably 24 hours, before serving.
- Keep refrigerated and use within 7 days.