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.
Wonderful recipe! I preserve this by canning in 1/2 pint jars. A family favorite and great for gift giving! We use it for BBQ sauce and/or dipping bbq'd or baked beef, ribs, pork, fish, or chicken. Our grown kids wait for the next batch...I'm on my 3rd time around!
BTW, it's also good over cream cheese and eaten w/crackers,tortilla chips and/or sliced fruits like pears. Beautiful color. I kept true to the recipe flavors, but used 2 TB finely diced fresh onion instead of dried, and added 2 TB balsamic to the required vinegar for a darker appearance. If you are canning, don't reduce the acid called for...pickle jc./vinegar, etc., as it's necessary for safe canning.
Love the stuff! Thank you A.K. for this amazing recipe!
Great flavor! I added a little more hot sauce, I like food spicy! I will absolutely prepare this sauce again!
Pretty boss recipe. Great way to get rid of some pickle juice, made it just tangy enough. Thought raspberry would make it to tart for my taste so I used plum instead
I have made it twice now. I loveeeee it. It's pretty cheap to make too
* 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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