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Smoked and Pickled Jalapeños
All natural Western Mesquite BBQ chips infuse tangy, bold flavor in this recipe for Smoked and Pickled Jalapeños.
Ingredients:
1 pint jar, with lid10-15 jalapeños, depending on size¼ of a medium onion, sliced vertically⅓ cup apple cider vinegar3 TBS water1 TBS brown sugar
Directions:
- For a gas grill, preheat to medium-high and place Western Mesquite Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Mesquite Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
- When the grill is hot and the chips are smoking, place the jalapeños on the grill.
- Close the lid and smoke for about 45 minutes to infuse the wood chip flavor.
- Let peppers cool until you can handle them. Remove seeds and slice into strips. Pack into a pint sized canning jar alternating peppers and onion slices.
- Mix together the vinegar, water, and brown sugar. Pour over jalapeños in jar. Let sit in the fridge for about a week before serving.
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