BBQ Cornbread Sliders with Fresh Pickles
Your next tailgate is sure to be a hit with these mini cornbread sliders.
  • Makes: 24 sliders; 3-4 cups pickles
  • Prep Time: 30 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:

Ingredients

Homemade Fresh Pickles

  • 2 cups cider vinegar
  • ½ cup sugar
  • 1 large English cucumber, thinly sliced
  • 3 small carrots, thinly sliced
  • ½ medium onion, thinly sliced
  • 1 tablespoon mustard seeds
  • 1 teaspoon salt

Sliders

  • 24 miniature corn muffins (made from mix or recipe)*
  • 2 pounds favorite pork barbecue

*Any brand of cornbread mix or made-from-scratch recipe will work. Be sure to grease and flour the tins well, and do not use paper liners. One 8.5-ounce package will make 24 mini muffins.

See Also:  Eastern North Carolina Fish Stew

Instructions

  1. In a medium saucepan, heat vinegar and sugar until sugar is dissolved. Allow to cool.
  2. Add in cucumber, carrots, onion, mustard seeds and salt. Pour into a glass jar with a lid. Refrigerate until ready to use.
  3. Cut muffins in half. Place barbecue and pickles on top.