Description

Yield: Approximately 3–4 pints, depending on packing; have extra jar space available
Servings: Approximately 12 condiment portions
Prep time: 15 minutes, plus optional cucumber chilling
Brine heating time: About 5 minutes
Chill time: 24–48 hours
Minimum total: About 24 hours 20 minutes
Method: Warm-seasoned liquid, refrigerated storage

Ingredients

Scale

Cucumbers and Aromatics

2 pounds small pickling cucumbers
1/2 small yellow onion, thinly sliced
6 garlic cloves, peeled and lightly crushed

Garlic Pepper BBQ Liquid

1 cup water
1 cup apple cider vinegar labeled 5% acidity
1/2 cup smoky barbecue sauce
2 tablespoons packed brown sugar
1 tablespoon kosher salt, noting the brand differences below
1 tablespoon coarsely cracked black pepper, or begin with 2 teaspoons for a milder batch
1 teaspoon smoked paprika
1 teaspoon mustard seeds
1/2 teaspoon crushed red pepper flakes, optional
1 bay leaf

Optional Flavor Additions

1 teaspoon Worcestershire sauce
1 small jalapeño, thinly sliced
1/2 teaspoon celery seeds
1 teaspoon whole black peppercorns, only if you want additional pepper
1 tablespoon chopped fresh dill

Use optional additions selectively. The base already has garlic, mustard, smoke, sweetness, and plenty of pepper, so every extra ingredient is not necessary for a flavorful jar.

Instructions

Wash and trim 2 pounds pickling cucumbers. Cut into even rounds or spears.
Pack suitable clean heat-safe containers with cucumber, 1/2 small sliced onion, and 6 crushed garlic cloves.
Combine 1 cup each water and 5%-acidity apple cider vinegar, 1/2 cup barbecue sauce, 2 tablespoons brown sugar, 1 tablespoon kosher salt, 2 teaspoons to 1 tablespoon cracked pepper, 1 teaspoon each smoked paprika and mustard seeds, optional pepper flakes, and 1 bay leaf.
Bring to a gentle simmer, stirring until dissolved, and simmer 2–3 minutes.
Pour warm liquid over the vegetables, distributing spices and leaving about 1/2 inch headspace. Keep vegetables covered.
Cover appropriately and refrigerate promptly. Chill 24–48 hours and serve cold with clean utensils.

Storage: Keep at 40°F or below and plan to use within 3–4 days of preparation for this unvalidated variation. This is not a canning recipe.

Nutrition: The supplied estimate of approximately 45 calories per one-twelfth serving is unverified and depends substantially on barbecue sauce and how much liquid is consumed. A serving of drained cucumber and a serving with several spoonfuls of sauce will not have identical nutrition. Sodium also depends on salt brand, sauce, and portion size.