Description
Thick dill pickle chips coated in a smoky barbecue marinade with jalapeño, garlic, brown sugar, and a peppery kick.
- Prep time: 20 minutes
- Cooking: None
- Chilling time: 24 hours
- Total time: 24 hours 20 minutes
- Yield: Approximately 4 cups, depending on the pickle brand
- Course: Condiment, snack, or side dish
- Difficulty: Easy
Ingredients
Scale
Ingredients
For the pickles:
- 1 jar (32 ounces) thick crinkle-cut dill pickle chips
- 1 small jalapeño, thinly sliced
- 2 garlic cloves, thinly sliced
For the marinade:
- ½ cup smoky tomato-based barbecue sauce
- ¼ cup reserved pickle brine
- 2 tablespoons apple cider vinegar
- 2 tablespoons packed light brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon cayenne pepper
Instructions
Instructions
- Wash and dry a wide-mouth quart jar and lid. Prepare an additional small container for overflow.
- Reserve ¼ cup pickle brine. Drain the chips for 5 minutes without rinsing.
- Thinly slice the jalapeño and garlic.
- Whisk the reserved brine, vinegar, and brown sugar. Rest for 5 minutes, then whisk until dissolved.
- Add barbecue sauce, Worcestershire sauce, paprika, black pepper, pepper flakes, and cayenne. Whisk until combined.
- Gently fold in the pickle chips, jalapeño, and garlic.
- Pack the mixture and all its sauce into the containers, leaving about ½ inch of headspace.
- Cover and refrigerate for 24 hours, gently redistributing the marinade occasionally.
- Stir gently and serve chilled.
Storage
Keep refrigerated and use within 7 days. Do not freeze or store in the pantry.