This is a “quick-pickle” BBQ dill pickle recipe that requires minimal ingredients.
They offer the perfect amount of acidity to cut through fatty cuts of smoked meat.
Ingredients for BBQ Dill Pickles
- 4-5 Pickling cucumbers
- 3-5 Sprigs of dill
- 3-5 garlic cloves
- 1 Cup Distilled White Vinegar
- 1 Cup Water
- 1.5 tbsp Kosher salt
- 1.5 tbsp White sugar
Cut Cucumbers and Prepare Pickling Brine
Using a mandolin or sharp knife, cut cucumbers to 1/8-1/4″ chips.
Combine in a medium stock pot:
- 1 Cup White Distilled Vinegar
- 1 Cup Water
- 1.5 tbsp Kosher Salt
- 1.5 tbsp White Sugar
Bring this mixture to a boil and then take off the heat.
To the Bottom of Your Mason Jar, Add Dill and Garlic Cloves
Take your 3-5 garlic cloves and crush with a knife.
You don’t need to cut them up but if you want to, feel free.
Add these to the mason jar.
Take a few sprigs of dill – like 3-5 and put those at the bottom of your mason jar.
Take your pickle chips and put these in the mason jar, filling up the mason jar as much as you can.
Take Your Pickling liquid and Add it to the Mason Jar
You want to add enough brine liquid to cover the pickles.
Some might be exposed at the top but this is totally fine.
Then take your lids and cover.
Allow the jar to cool before storing in your refrigerator.
Once cooled, you can take out and use at your leisure – they always taste better a day or so later.
Quick BBQ Dill Pickles
The Perfect Acidity to Cut Through Fatty, Smoked Meat
Prep Time10 minutes mins
Active Time5 minutes mins
Course: Condiments
Cuisine: American
Making Dill Pickle Brine Liquid
In a medium pot combine ingredients and ensure kosher salt is dissolved.
1 Cup Water, 1.5 Tbsp Kosher salt, 1 Cup Distilled White Vinegar
Bring this mixture to a boil.Once boiling, take off heat.
Slice Pickles, Crush Garlic, and Add to Sprigs of Dill to Mason Jar
Take your pickling cukes and cut into 1/8" to 1/4" slices.
4-5 Whole Pickling cucumbers
Peel garlic and then crush – mince if you prefer but it's not totally necessary.
3-5 Whole Garlic Cloves
Take the dill and the crushed garlic and add to the mason jar.
Take your sliced cucumbers and add to the mason jar. Fit as many as you can. Pour or ladle hot brine liquid over the pickles. You want to fill all the way to the top.
Cover the mason jar with your lids and then allow to cool.
Once cooled, store in your refrigerator. The flavor will continue to improve over the next couple of days.
These pickles are meant to be used in a couple weeks – hence the small batch.