Wednesday, August 11, 2010

Garlic Dill Pickles

The Dinosaur Barbeque in Syracuse, NY is known for its great barbeque food, but I especially like their pickles! I decided to adapt their recipe and make a few jars. I bought 2 lbs pickling cucumbers and cut them 1/2" thick and placed them in jars, along with a few thin slices of jalapeno pepper:
In a saucepan I mixed:
2 cups white vinegar
1 cup water
3T Kosher salt
1/4 cup sugar
2 1/2 T pickling spice
1 T mustard seed
1 T black peppercorns
2 T dried dill or 1/4 cup fresh dill
2 T chopped garlic
and brought this mixture to a boil:

I poured the hot mixture over the cukes in jars (they self-sealed) and in a week they will be ready to munch on!
And if you are ever in Syracuse, stop by the Dinosaur Barbeque for a
"pulled pork sandwich"
and a pickle!
MMMM Good!
There's also a Dinosaur in Rochester and another in Harlem.


  1. Patti,
    They look soooo gooood...thanks for sharing with all of us in blogland!


  2. I'm totally making this! We are a pickle-loving family, and this sounds wonderful. Thanks for sharing!

  3. It's funny, I never craved pickles when I was prego both times but when I saw your title for the post, I immediately wanted one! ;)


  4. My hubby would love this one!! I may have to try this one.
    Hope you're doing well. When does school start??

  5. Like Jane, my husband would enjoy these too! I don't think I will ever master canning veggies - I'm scared of the pressure cooker.

    Have a wonderful Thursday!


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