Also known as Cowboy Candy, these tiny morsels of love pack heat and sweet in every bite! Use on top of burgers, nachos, or the pulled pork I made last weekend. They are also a great addition to a salad, salsa or you can eat them right out of the jar.
Start with 2 pounds of jalapeños, about 2 dozen peppers. Slice into 1/4” wheels, leaving the seeds and veins in place (this is where you get the heat). Smoke for 60 minutes in a single layer. Make up a brine of 3C apple cider vinegar, 5C brown sugar and 3T pickling spice. Bring the brine to a simmer and stir until the sugar is melted.
Once the jalapeños are smoked, place into a mason jar and cover with the brine. Let cool to room temp and refrigerate overnight. Have a Mexican Fiesta the next day!
