Let’s hear it for ‘cue cumbers! Combined with cherry and hickory smoked jalapenos, pure maple syrup and a bit of brown sugar, these zesty and snappy pickle chips taste like a backyard BBQ in a jar. But the sweetest thing about these hand-packed, small-batch pickles is that they’re named after the founder’s beloved doggie daughter, Betty Lou. Aww! Summer may not last forever but look on the brined side — as long as you’re in possession of these smoky and spicy pickles, you can make barbecue season last the whole year through.
Tip of the Tongue
Betty Lou belongs with ‘cue. Use the brine in marinades or sauces for smoked meats like brisket or ribs, and turn the pickles into toppers for sandwiches made with pulled chicken or pork!
Cucumbers, Vinegar, Pure Cane Sugar, Cider Vinegar, Brown Sugar, Wood Smoked Jalapeno Peppers, Maple Syrup, Mustard Seed, Coriander, Peppercorn.