zilla
Sous Chef
I took this from the Gator forum where it was posted by my buddy Chuck (aka~BobbyQ) of Rockport, Texas. They were a hit at Q-Fest. Hope you enjoy.
I heard from Zilla that after tastin'em at the Qfest, some of y'all were interested in the recipe for "Buckhorn" pickles. Alright here ya go but first a little history...the Buckhorn tavern in Ingleside TX used to put out some sort of grub every Friday evening around quittin' time. Usually some chili or somethin' off the big pit out back but whatever it was, it was always accompanied by a big ole jar of hot-sweet pickles and next to the jar would be a stack of photocopies of the recipe. I doubt that this recipe is original to the Buckhorn, (a google-search for "hot sweet pickle recipe" gets lots of hits for the same basic formula but searching for "buckhorn pickles" get's zilch) but that's where I learned it and they'll always be known as Buckhorn pickles around here in honor of that fine drinkin' establishment now lost to history.
To make your own batch you'll need the following ingredients:
One gallon of whole sour pickles
One four pound bag of sugar
One two ounce bottle of Tabasco sauce
One twelve ounce can of jalapeno slices
(For the gallons I whipped up for the Qfest, I also added two teaspoons cayanne and doubled the Tabasco sauce)
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, Tabasco sauce and the juice from the jalapenos.
Alternately spoon sugar mixture and pickle 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 are perfect at 4 days and get a bit sweeter as the days go by.
They should stay refrigerated when not actually gettin scarfed!
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I heard from Zilla that after tastin'em at the Qfest, some of y'all were interested in the recipe for "Buckhorn" pickles. Alright here ya go but first a little history...the Buckhorn tavern in Ingleside TX used to put out some sort of grub every Friday evening around quittin' time. Usually some chili or somethin' off the big pit out back but whatever it was, it was always accompanied by a big ole jar of hot-sweet pickles and next to the jar would be a stack of photocopies of the recipe. I doubt that this recipe is original to the Buckhorn, (a google-search for "hot sweet pickle recipe" gets lots of hits for the same basic formula but searching for "buckhorn pickles" get's zilch) but that's where I learned it and they'll always be known as Buckhorn pickles around here in honor of that fine drinkin' establishment now lost to history.
To make your own batch you'll need the following ingredients:
One gallon of whole sour pickles
One four pound bag of sugar
One two ounce bottle of Tabasco sauce
One twelve ounce can of jalapeno slices
(For the gallons I whipped up for the Qfest, I also added two teaspoons cayanne and doubled the Tabasco sauce)
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, Tabasco sauce and the juice from the jalapenos.
Alternately spoon sugar mixture and pickle 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 are perfect at 4 days and get a bit sweeter as the days go by.
They should stay refrigerated when not actually gettin scarfed!
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