Flame and Tart Pickles

1. 1

   Drain the pickle slices but reserve the pickle juice for another use.

2. 2

   Cut each pickle slice in half.

3. 3

   In a large bowl, combine the pickle slices, sugar, hot sauce, red pepper flakes and barbecue rub.

4. 4

   Stir everything together until thoroughly combined.

5. 5

   Cover the bowl.

6. 6

   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 grainyness remains.

7. 7

   Spoon the pickle slices into a 1-quart Mason jar, then pour the remaining liquid from the bowl into the jar within 1/4 inch of the rim.

8. 8

   Place the lid on the jar.

9. 9

   Refrigerate a minimum of 24 hours before serving.

10. 10

    Store in the refrigerator until all gone which will not be that long.

* Per serving · 4 servings · Values may vary.