Hannah’s Garlic Habanero Pickles

In our earliest barbecue days, my wife and I spent our weekends cooking from our home for pop-up events at local breweries. I smoked the meats on my raggedy 250-gallon (950 L) smoker, sleeping on the couch in 30-minute increments from timer to timer; she would wake up around 5 a.m. to start the sides. The one dish she took the most pride in was her pickles. They’re a quick brine pickle that packs a punch, using fresh habaneros and garlic.