Pickles are the perfect snack. Crisp and tangy and oh so delicious. But there is something about the garlic pickles you get at Chili’s Bar and Grill that is special. After watching a video about how those pickles were made, I came up with this Homemade Chili’s Pickles recipe. Not to toot my own horn or anything but…. *Toot Toot* I got it just about spot on!
The best part about this recipe? I used cucumbers from my own garden! Do you have more cucumbers then you can eat too? Try making these pickles and canning them for later!
This recipe is perfect to eat with hamburgers, BBQ, or just as a snack on their own! They have the perfect combination of the garlic and just the right amount of heat! If you don’t want any heat you can take out the crushed red pepper.
What’s your favorite Copy Cat recipe? And how would you enjoy these pickles? Let me know in the comments below!
Copy Cat Homemade Chili’s Pickles
1 whole cucumber
1/3 cup white vinegar
1 cup water
3 garlic cloves
1/2 Tbs Black peppercorns
1 Tbs Dill
1/4 c salt
1 tsp Crushed red pepper
- Slice the cucumber to the thickness you desire. I used a mandolin and sliced them to about an 1/8th of an inch but you could slice them up to a 1/4 in if you please!
- Next slice the garlic. Again I used the mandolin, these Try to slice thinner, 1/8th of an inch.
- Place the cucumbers and garlic together in a bowl with the salt. Cover with cling wrap and let sit for 4 hours. This will pull all the moisture from the cucumbers allowing the pickles to be crisp!
- After they have sat for the full four hours. rinse and drain three times to remove the salt.
- In a small sauce pan over medium- high heat combine the vinegar, water and seasonings. Bring to a boil.
- Fill a Mason jar with the cucumber garlic mix. Poor the boiling brine into the jar over the mix. Let the jar cool down, then cap and place in the fridge for 2 hours.