Dinosaur BBQ Garlic Dill Pickles


 
I'm down to my last 4-5 slices of this first-time pickle test :( . I especially like them with roast beef sandwiches (naturally, the beef was eye of round smoked and deli-sliced). What a combo :D

Thanks for the idea John. Too bad the previous 3 jars of juice didn't get saved :(
 
I'm also thinking it would make a wicked marinade for pork, but maybe I'm getting carried away ;)

Smoked a pork loin last night -- not good enough for the throwdown but combined with this pickle thread was enough to get me thinking about cuban sandwiches again...
 
I just started a batch of these.... threw in 3 habaneros, 3 jalapenos, 3 carrots, otherwise it's just like the recipe calls for.....oh yeah.....I used apple cider 'flavored' vinegar. hope that wasn't a mistake.
 
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the dinosaur bbq book was in our local library, as it should have been (they just opened a location in buffalo). looks like a good read. thanks for the steer!
 
It's OK, I haven't really liked them all that much so far. I sliced them a little too thin maybe. I'll give them another shot & see if they've gotten any better.
 
Sorry BUT it's pickle time again. Just made another 4 lb batch (remember, the recipe as provided is enough for 3 lb IMO based on two batches so far so judge accordingly).

Cooling as I type 😁
 
Just noticed they have pickling cukes at the local Metro. Heading in tomorrow morning to pick up a basket.

I have been trying that garlic-in-a-jar stuff recently - on balance I think it's a good thing since it lets me use more garlic without getting bored or slicing my fingers even if the garlic is not as good as fresh. Think I'll pick up some fresh for the pickles though.

When I'm making kimchi I let it ferment at room temperature for a few days before going in the fridge - wonder what happens if I leave these on the counter for a day or two before refrigerating ?
 
Good news - 3 quart jars full of pickles are cooling on the counter before going in the fridge. Doubled the jalapenos, halved the sugar, and added a couple of Thai bird chilis.

Bad news - every year when pickling cukes come into the store they also run out of dill. Every year I ask if they have some in the back. Every year the answer is "no, for some reason people have been buying a lot more dill". Every year I ask if there might be a causal relationship between stocking pickling cukes and people buying more dill. Almost every year I get a blank look, although one year I was told that they used to order extra dill during pickle season but store-level ordering has been replaced with automated ordering by head office.

The cukes used to appear in the flyer and on the shelf as "pickling cucumbers" but for the last couple of years they have been described as "dill pickles". Perhaps the all-knowing head office computer thinks that the dill is included with the cukes.

As the pickles get consumed I'm going to try using the brine for marinating chicken breasts.
 
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