Recreate Curry Boys BBQ’s Signature Tangy Pickles at Home
Get the recipe for Curry Boys BBQ’s "house tangy pickles" — sweet, sour, spicy, and ready in 24 hours. Image: Curry Boys BBQ
Fall might be settling in, but thanks to Curry Boys BBQ, you can savor late-season (or even “off-season”) cucumbers well into the cooler months with their House Tangy Pickles. Easy to make, full of flavor, and versatile enough to pair with just about anything, these quick pickles are the perfect way to bridge the gap between backyard harvests and autumn comfort food.
At Curry Boys, pickles are a staple topping for their popular Curry BBQ Bowls, where the crisp cucumbers add crunch and a tangy punch. But they’re super versatile. Think layered into deli sandwiches, piled on top of burgers, tucked beside grilled chicken, or simply speared from the jar as a snack.
They’re sweet, sour, and just a little bit spicy, thanks to a carefully crafted brine of white vinegar, apple cider vinegar, sugar, kosher salt, pickling spice, and a touch of red chili flakes. The mix of vinegars adds depth, while the hint of heat from the chili rounds out the tang.
After just 24 hours in the fridge, the cucumbers soak up all that bold flavor and transform into a crunchy, addictive condiment. Even better, they keep for up to four weeks (though odds are, they’ll disappear much sooner).
The process itself is refreshingly simple. A quick simmer of the brine, a pour over thinly sliced cucumbers, and a little patience is all it takes. No complicated canning equipment or hours in the kitchen — just a Mason jar, a handful of pantry staples, and about 20 minutes of hands-on time. It’s the kind of recipe that even first-time pickle makers can master, but with a result that tastes like it came from a seasoned pro.
Curry Boys BBQ House Tangy Pickles
Ingredients
- 2 English cucumbers Sliced
- 1 Cup White vinegar
- 1 Cup Apple cider vinegar
- 2.5 Tbsp White sugar
- 1 Tbsp Kosher salt
- 1 Tsp Pickling spice
- 1/4 Tsp Red chili flakes
Instructions
- Cut off the ends of the cucumbers and use a mandolin to slice enough to fill a 32-oz glass Mason jar.
- In a stainless steel saucepan, combine the white vinegar, apple cider vinegar, white sugar, kosher salt, pickling spice, and red chili flakes. Bring to a boil, reduce the heat, and allow to simmer for 5 minutes.
- Taste the pickling liquid and adjust the salt level if needed.
- Turn off the heat and then carefully strain the pickling liquid over the sliced cucumbers in the mason jar.
- Allow the jar to cool before putting on the lid and refrigerating.
- The pickles will have their best flavor after 24 hours and will keep in the refrigerator for up to 4 weeks.
Nutrition
Enjoy!
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Jenna von Oy Bratcher
Jenna von Oy Bratcher is StyleBlueprint's Editorial Operations Manager and Lead Content Editor. The East Coast native moved to Nashville almost two decades ago, by way of Los Angeles. She is a lover of dogs, strong coffee, traveling, and exploring the local restaurant scene bite by bite.
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Delicious and tangy!