Pickles and Sauce for BBQ Pork

[SapperDawg]

Since we are talking about pickling things today, and all out BBQ season is almost on us, I wanted to share some pickles and sauce I made last year since I spent way too much time experimenting with all things BBQ. One thing that I wanted to do was ensure I could use all my garden cucumbers by pickling them, but had not found a recipe I liked that paired well with my pulled pork. I also wanted a no-hassle vinegar based sauce. My research and experimentation led to these:



Pickles: These are the best homemade pickles I have ever had. They are flavorful, and stay crispy. I used the recipe and instructions here:

http://www.bbq-brethren.com/forum/sh...&postcount=545

One modification is on the salt - six tablespoons of pickling salt is WAY too much for me. I have found my sweet spot somewhere around four tablespoons. I used sliced habaneros in the last batch, and they really gave them a nice kick. These are fridge pickles, so no need to process and put on the shelf. That is what makes them soggy, anyway.

Sauce: I spent much time in VA last year visiting my in-laws, so it was only fitting I ran across this old time VA vinegar sauce. I made a batch when cooking for them, and this has now become my go-to pork sauce. Really easy to put together, no mods for me here.

http://www.bbq-brethren.com/forum/sh...11&postcount=1

Enjoy.

[BeastMan]

Nice! I think I'm gonna make some pickles too.

[Aces High]

Since we are talking about pickling things today, and all out BBQ season is almost on us, I wanted to share some pickles and sauce I made last year since I spent way too much time experimenting with all things BBQ. One thing that I wanted to do was ensure I could use all my garden cucumbers by pickling them, but had not found a recipe I liked that paired well with my pulled pork. I also wanted a no-hassle vinegar based sauce. My research and experimentation led to these:



Pickles: These are the best homemade pickles I have ever had. They are flavorful, and stay crispy. I used the recipe and instructions here:

http://www.bbq-brethren.com/forum/sh...&postcount=545

One modification is on the salt - six tablespoons of pickling salt is WAY too much for me. I have found my sweet spot somewhere around four tablespoons. I used sliced habaneros in the last batch, and they really gave them a nice kick. These are fridge pickles, so no need to process and put on the shelf. That is what makes them soggy, anyway.

Sauce: I spent much time in VA last year visiting my in-laws, so it was only fitting I ran across this old time VA vinegar sauce. I made a batch when cooking for them, and this has now become my go-to pork sauce. Really easy to put together, no mods for me here.

http://www.bbq-brethren.com/forum/sh...11&postcount=1

Enjoy.

I just made the pickles. Will let you know how they shake out.

[SapperDawg]

Cool. I found it took a few days for them to really start tasting good. Then I couldn't stop eating them. I also made some wedges vs slices that turned out well.