A few weeks ago, The Chef and I had lunch at Bogarts Smokehouse, one of our favorite barbeque joints here in St. Louis.
I always know what I’m going to order before I even step inside Bogarts — a plate of burnt ends with pit baked beans and barbecued pork skins. And I also know The Chef is going to get a half rack of ribs along with the aforementioned baked beans and coleslaw … and I know that we’re going to share, making all right with the world.
But, on our last trip, I spied a new menu item that peaked my interest — fire and ice pickles. Since my love of pickles knows no bounds, I immediately ordered some … and they were divine.
Dill pickle slices made both sweet and fiery by some sort of voodoo magic, Bogart’s fire and ice pickles were the perfect accompaniment to our barbecued lunch … and I knew I had to figure out how to make them for our next barbecue at home.
A quick search of the Interwebz lead me to the base recipe for fire and ice pickles — just dill pickles with some sugar and heat (typically hot sauce and crushed red pepper) added. I decided to add a bit more spice to my fire and ice pickles, which you’ll find in the form of barbecue rub in my recipe below. The hint of smoke from the rub gives these pickles the perfect barbecue spin, and since they couldn’t be any easier to make, I strongly encourage you whip some up for your next barbecue!
- 1 32-ounce jar dill pickle slices
- 2 cups white sugar
- 1 tablespoon hot sauce
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon barbecue rub
- Drain the pickle slices, but reserve the pickle juice for another use.
- In a large bowl, combine the pickle slices, sugar, hot sauce, red pepper flakes, and barbecue rub; stir everything together until thoroughly combined.
- Cover the bowl, then let the coated pickle slices stand 2 to 4 hours at room temperature, stirring occasionally to ensure all of the sugar liquefies and no more grittiness remains.
- Spoon the pickle slices into a 1-quart Mason jar, then pour the remaining liquid from the bowl into the jar within ¼" of the rim. Place the lid on the jar, then refrigerate a minimum of 24 hours before serving. Store in the refrigerator.