How to Make Pickles From Seed to Harvest | Harry the Horse BBQ

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The unsung hero of any bbq tray or platter are the pickles! Whether they are homemade pickle chips, or store bought, they come in clutch for when the meat sweats start to kick in. Pickles are sour, tangy, sweet, salty, and packed with flavor! They are ultimately designed to cut through the fat and richness of heavy bbq meats and reset your palate so you can go back in for more of that tender, smoky, delicious Q! This is a pickle recipe I designed a while back that combines all of my favorite elements of a dill, sour, garlic, and bread and butter pickle. I also decided to take these pickles to the NOT HORSIN' AROUND level by growing my own cucumbers at home. It is fairly simple once you have the right tools and soil (I used a bamboo trellis/stake to help support them during growth). They basically grow themselves! These pickles are crisp, crunchy, salty, sweet, garlicy, and need I say that they are NOT HORSIN AROUND! Let me know your thoughts on these scratch made pickles in the comments! Recipe below!

P.S. these pickles go great on any burger or make a perfect side snack to a classic deli sandwich...pretty much eat them whenever and with whatever you like!

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Pickle Recipe
Brine: (I doubled the recipe in the video)
1.5 cups water
1.5 cups white vinegar
2 tablespoons salt
4 tablespoons sugar
Pickling Spice: (Measurements are approximate)
3-5 cloves smashed garlic
2 teaspoons mustard seed
2 teaspoons celery seed (optional)
2 teaspoons black peppercorns
2 teaspoons red chili flakes
3 teaspoons dehydrated onion
1 bunch of fresh dill

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• My Slicing Knife: https://shop.franklinbbq.com/products...

• My Prep Knife: https://www.dexterrussellcutlery.com/...

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