Recipe by A. Keskitalo
"Have you finished off a jar of pickles? Instead of dumping the juice, consider this piquant barbecue sauce. The unique aroma of pickle juice combines with the fruity sweetness of raspberry to create a smooth sauce suited for general barbecue recipes."
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1 (36 ounce) bottle
1 1/4 cups
1 (8 ounce) jar
dill pickle juice
prepared spicy mustard
red wine vinegar
red pepper flakes
dried minced onion flakes
ground black pepper to taste
hot pepper sauce, or to taste
I was looking for a way too use up raspberry preserves & this is a bonus, using pickle juice I would've normally just dumped down the drain! This recipe was a little out of my comfort zone so I'm having a difficult time reviewing it:) It was good-you can definately taste the raspberry, but it's not over-powering. It was pretty spicy-not belly-burning spicy but lips burning kinda spicy. Might want to tone down the spice if kids will be eating it! Also, it makes a ton! I halved the recipe & made 6 huge country style ribs & ended up w/about 2 cups of sauce leftover! Probably won't make it again but it was fun to try!! Thank you!
Yes, amazing says it all. As lisa said put in the heat according to your families preferences.
This was amazing. I've made it twice now Once with apple vinegar and caper juice and this last time with red wine vinegar and gherkin juice. This time a winner! Perfect blend of all flavors you look for in a bbq sauce. Amazing on pork!
Saved my pickle juice from going to waste. I just longanberry preserves I had on hand.
Great flavor! I added a little more hot sauce, I like food spicy! I will absolutely prepare this sauce again!
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Hot Barbecue Sauce
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: < 1
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