A jar of these little gems live in my icebox 24/7 365 lets just say they're highly addictive and are made for BBQ.
Blu's BBQ Pickles
This recipe comes from a roadside joint in central Texas that served these along with their BBQ. As a boy we would stop there on the way back from the sale barn on Wed me and my Dad and my PaPa. PaPa talked the old boy out of the recipe some how and they have been a family staple ever since.
One gallon of whole sour pickles (suggest Best Made Brand sour pickles Available at Walmart)
One four pound bag of sugar (2.5# for less sweet)
One two ounce bottle of Red Pepper sauce like Tabasco or Trappys
One twelve ounce can of jalapeno slices
Drain the pickles and discard the sour brine.
Cut the pickles into slices or spears or whatever suits you.
In a large mixing bowl, combine the sugar, Red Pepper sauce and the juice from the jalapenos.
Alternately spoon sugar mixture and pickle & jalepeno slices back into the jar untill it's all in there which takes a little pushin' and
packin' towards the end.
During the next couple of hours, turn the jar over every few minutes to agitate the sugar and help it disolve.
The pickles will give up enough new brine to totally disolve the sugar over the next couple of hours. Stick'em in the 'fridge
and in a couple of days they'll be ready!
They should stay refrigerated when not actually gettin scarfed!
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.