Description
Prep time: 10 minutes
Marinating time: 12–48 hours
Cook time: None
Servings: Approximately 8–10
Ingredients
Scale
- 1 jar (32 ounces) whole dill pickles or pickle spears
- 1/2 cup A1 Original Steak Sauce
- 1/4 cup barbecue sauce
- 2 tablespoons brown sugar, or less to taste
- 2 garlic cloves, thinly sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes, optional
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 tablespoons reserved pickle juice
- 1 teaspoon Worcestershire sauce, optional
Instructions
- Drain the pickles, reserving 2 tablespoons brine. Cut whole pickles into spears or thick rounds. Pat lightly to remove excess surface liquid.
- Whisk the steak sauce, barbecue sauce, brown sugar, reserved brine, paprika, onion powder, black pepper, optional pepper flakes, and optional Worcestershire until smooth.
- Stir in the garlic. Place the pickles in a clean food-safe container and gently turn with the marinade until coated.
- Cover and refrigerate immediately for at least 12 hours, preferably 24–48 hours. Turn gently once or twice during chilling.
- Stir before serving. Lift out with a clean utensil and let excess sauce drain if using on sandwiches.
Storage: Keep covered at 40°F or below. For a conservative storage period for this untested mixture, use within 3–4 days of preparation. This is not a shelf-stable canning recipe. Use clean utensils and keep separate from raw meat and contaminated basting tools.