Bonfire Sweet Heat Smoked Pickles Recipe
Bonfire Sweet Heat Smoked Pickles
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- 3-4 Small pickling cucumbers
- 2 Large jalapenos with ends cut off and cut into rounds
- 1 small or ½ a large green bell pepper julienned
- ½ of a small white onion peeled and cut into small pieces
- 3-4 sprigs of fresh dill left whole
- 3 cloves fresh garlic sliced into fifths or so
- ¼ cup sugar
- 1 tbsp mixed pickling spices
- 2 tsp crushed red pepper
- 2 cups water
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 2 tbsp Full Boar BBQ All-Purpose Garden, Barn, and River Rub
- 2 tbsp Full Boar BBQ Bonfire Sweet Heat Spicy BBQ Rub
- 1-quart glass mason jar
- measuring cups
- medium sauce pot
- Slotted spoon
- mandolin slicer (optional)
- Set whatever type of smoker you are using to a temperature less than 180 preferably closer to 100 degrees or less. This is easiest with a pellet smoker that has a simple “smoke” setting for cold smoking. Once initial burn off of dirty smoke is done place whole cucumbers into the smoker for 35-45 minutes or until they are slightly softened indicating they have been penetrated with smoke.
- In the meantime, slice your additional produce as instructed above and pictured and go ahead and place vinegar's, water, sugar, pickling spices, crushed red pepper, and Garden, Barn, and River Rub into medium sauce pot and bring to a boil. Once boiling stir slightly and let the spices dissolve on a rapid boil for 1-2 minutes. After 1-2 minutes cut off the heat and when water is calmed, but still hot, put green pepper, onion, and jalapenos into the liquid, stirring occasionally. These can sit in this liquid until cucumbers are ready to go.
- When ready, retrieve cucumbers from your smoker. Using, preferably a mandolin with a crinkle cut blade, but a knife if necessary slice cucumbers into 1/8 inch slices or for better reference I guess make them look like a pickle people.
- Take cucumber slices and place into a bowl. Mix in the Bonfire Sweet Heat rub and coat all cucumber slices well, letting marinate for at least 15-20 minutes.
- While these are marinating take the sprigs of dill and garlic cloves and place them into the bottom of the glass mason jar.
- When marinating period is done, with a slotted spoon, skim the peppers and onion out of the pickling liquid and add to the cucumber slices mixing until you have a uniform blend.
- Taking all vegetables pack them into the mason jars on top of the dill and garlic until almost to the top. Place the jar in the sink and either carefully or with a funnel pour in pickling liquid until the jar is full. Seal tightly with a lid. These can be enjoyed within an hour but are best after at least a 24 hour period. I have had mine last safely in the fridge for three months or longer but if you followed this recipe there is no way they will make it that long anyway!
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