Pickled and Smoked Jalapeños

Ingredients

• 500g Jalapenos
• 300g Cider Vinegar
• 200g Water
• 100g White Sugar
• 2x Sprigs of Dill
• 1tsp corriander seeds

Instructions

Step 1 – Prepare the Charlie Oven for Smoking

• Set up the Charlie Oven with a small bed of charcoal and a couple of smoking wood chunks, such as apple wood. Adjust the temperature to 110-120°C / 230–248°F.

Step 2 – Smoke the Jalapeños

• Place the jalapeños directly on the grill rack in the upper part of the oven. Smoke for 10 minutes, then turn them over and smoke for another 10 minutes, or until they appear wilted with smoky bits. Remove and allow them to cool.

Step 3 – Prepare the Pickle Juice

• In a container, combine water, vinegar, sugar, herbs, and spices. Stir well to ensure the sugar is fully dissolved.

Step 4 – Pickle the Jalapeños

• Add the smoked jalapeños to the prepared pickle juice.

Step 5 – Store and Use

• Transfer the pickled jalapeños into an airtight container. They are ready to use in as little as 10 minutes and will last a long time when stored properly.