Next Up On Our Pickle Tour: Barbecue Pickles
The war between dills and bread and butters has been going on forever - but these pickles might be the ones that truly speak to both types of pickle lovers. I typically steer clear of B&Bs (unless they're infused with beer): they're too sweet, colored with yellow No. 5, and lack the punch of a regular dill. These truly will make you throw out ALL prior assumptions that the B&B is less than.
BUY NOW: Barbecue Pickles, $20 for 3 jars, backyardbrine.com.
Barbecue Pickles (get the Delish-exclusive deal of the company's top sellers!) are made at Backyard Brine on Long Island. The adorable husband-wife team behind them, Randy and Cori Anne Kopke, first made pickles for Cori's brother's wedding as favors (they named them Dill Death Do Us Part and We Go Together Like Bread and Butter - areyoukiddingme how cute is that?!). Unlike a typical bread and butter, which lacks the sour factor pickle lovers crave, these have two types of vinegar, distilled white and apple cider, and serious HEAT. Randy smokes jalapeños, then slices them up and adds them to the brine for a smoky, fiery spice. Balanced with brown sugar and maple syrup, they're perfect.
Now let's talk about the crunch: The chipper they use to slice the cucumbers creates a ripple effect, almost like a Ruffle potato chip, so they are without the doubt the CRUNCHIEST pickles I have ever tasted. If you're anything like me, you know what a big dill this. (Had to.)
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