Nashville Hot Grilled Chicken Wings Recipe

Nashville Hot Grilled Chicken Wings Recipe

To Make the Spicy Pickles:

2 lbs jalapeño chile peppers
1 pound yellow onions
1/4 cup pickling salt
1 1/4 cup white distilled vinegar
1 cup apple cider vinegar
2 cups sugar
1 tablespoon mustard seeds
1 star anise
1 cardamom pod
1/2 teaspoon celery seeds
1 inch cinnamon stick
5 whole cloves
1/2 teaspoon turmeric
2 clean 1-quart canning jars, or 4 pint jars

Remove and discard the seeds from jalapeños. Place the peppers in a large bowl. Add the onions and stir in the pickling salt so that it is well distributed. Cover the peppers with a towel. Put ice over the towel and place the bowl in the refrigerator to chill for at 4 hours. After 4 hours, rinse the salt off of the peppers and onions. Drain and rinse and drain again.

In a 6 quart pot, put the vinegar, sugar, and spices. Bring to a boil to dissolve the sugar. Add the peppers and onions. Bring to a boil again. Watch the peppers. As soon as they are all cooked through, start packing your canning jars with the peppers and onions, using a slotted spoon to remove them from the pan. Pack the jars evenly with the peppers and onions, up to about an inch from the top of the jars. Then pour the sugary vinegar mixture over the peppers, until it covers them. Cover the jars and let cool to room temperature before putting in the refrigerator.

Source: GQue BBQ