If you’re craving a fiery but smoky tang that elevates any dish, this Smoked Pickled Jalapeños Recipe is an absolute game-changer. The magic lies in smoking fresh jalapeños until they’re perfectly tender with just the right hint of woodsy flavor, then pickling them in a vibrant, balanced brine. The outcome is a jar of bold, smoky heat with a zesty pickled punch that livens up everything from tacos to burgers, or even a simple avocado toast. Trust me, this recipe quickly became one of my favorite ways to add depth and spice in such a satisfying way.
Ingredients You’ll Need
These ingredients keep things simple but pack a powerful punch. Each one plays a key role in delivering that classic combination of heat, tang, and smoky richness that defines the Smoked Pickled Jalapeños Recipe.
- 1 pound fresh jalapeños: Choose firm peppers for a fresh snap and bold flavor that stands up to smoking.
- 1 cup white vinegar: Brings the essential acidity that pickle the peppers beautifully and balances the heat.
- 1 cup water: Dilutes the vinegar just right to create a perfectly balanced brine.
- 2 tablespoons sugar: Adds a touch of sweetness that mellows the sharpness and complements the smoky notes.
- 1 tablespoon kosher salt: Enhances all the flavors and helps preserve the jalapeños.
- 2 cloves garlic, smashed: Infuses the brine with an earthy depth that lifts the overall taste.
- 1 teaspoon black peppercorns: Adds a subtle heat and aromatic bite that layers wonderfully with the jalapeños.
- ½ teaspoon coriander seeds (optional): Provides a mild citrusy flavor that brightens the brine if you choose to include it.
How to Make Smoked Pickled Jalapeños Recipe
Step 1: Prepping the Smoker and Jalapeños
Begin by heating your smoker to a low 200°F (93°C), using flavorful woods like mesquite, hickory, or applewood. These wood choices infuse the jalapeños with a distinctive smokiness that forms the heart of this recipe. While waiting for the smoker to reach the right temperature, wash the jalapeños and pat them dry, keeping them whole for smoking.
Step 2: Smoking the Jalapeños
Place the whole jalapeños directly on the smoker grates and let them smoke gently for 1 to 1.5 hours. The goal is to achieve lightly shriveled peppers infused with wood smoke, which brings out a beautiful depth and a slightly mellowed heat. Keep an eye on them to ensure they don’t dry out completely—just enough to get that perfect smoky note.
Step 3: Preparing the Brine
While the jalapeños are smoking, combine your vinegar, water, sugar, kosher salt, smashed garlic, black peppercorns, and coriander seeds (if using) in a saucepan. Heat over medium until the mixture reaches a simmer. Stir the brine regularly to dissolve the sugar and salt fully. Once dissolved, remove the pan from heat and set it aside to keep warm.
Step 4: Packing and Pickling
When the jalapeños are done smoking, choose whether to slice them into rings or leave them whole based on your preference and intended use. Pack the smoked jalapeños snugly into sterilized pint jars. Pour the hot brine over the peppers, leaving about a half-inch of headspace at the top to allow for expansion. Seal the jars tightly, then let them cool to room temperature before refrigerating.
Step 5: Waiting for Perfect Pickling
Patience is key here—a minimum of 24 hours in the fridge is essential for the flavors to meld and intensify. This resting period allows the smoky heat to dance harmoniously with the tangy, savory brine, resulting in pickled jalapeños that burst with character in every bite.
How to Serve Smoked Pickled Jalapeños Recipe
Garnishes
Smoked Pickled Jalapeños make a show-stopping garnish for so many dishes. Toss a few rings over your favorite taco or grilled chicken to add a vibrant pop of smoky heat. They also work wonderfully as a topping on avocado toast or stirred into creamy dips to give a punch of flavor and texture.
Side Dishes
Add these smoky, spicy jalapeños as a side accompaniment to rich dishes like pulled pork sandwiches or grilled burgers. Their bright acidity cuts through fattier foods beautifully, providing balance and a little kick that wakes up the palate.
Creative Ways to Present
Beyond classic applications, try incorporating smoked pickled jalapeños into your charcuterie boards alongside cheese, nuts, and cured meats. They also shine mixed into grain bowls or chopped finely as a topping for scrambled eggs or loaded baked potatoes, offering a delightful complexity that’s hard to resist.
Make Ahead and Storage
Storing Leftovers
Once you’ve made your smoked pickled jalapeños, keep the sealed jars refrigerated. They’ll continue to develop flavor and should stay delicious for up to 3 months. Always use a clean utensil to remove jalapeños to avoid introducing bacteria.
Freezing
While freezing isn’t the ideal method for pickled jalapeños since texture may change upon thawing, you can freeze them if needed. Place jalapeños and brine in a freezer-safe container and use within 2 months. Thawed jalapeños tend to be softer but will retain much of their smoky, tangy flavor.
Reheating
These pickled delights are best enjoyed cold or at room temperature right from the jar, as reheating can diminish the bright acidity and alter the texture. If you want to warm them up, add them toward the end of cooking in a dish rather than heating them separately.
FAQs
Can I use other types of peppers instead of jalapeños?
Absolutely! You can try smoking and pickling serranos or fresno peppers for a similar but unique kick. Just keep in mind that different peppers have varying heat levels, so choose according to your tolerance.
How long do smoked pickled jalapeños last in the refrigerator?
Stored properly in sterilized jars and refrigerated, these jalapeños can last up to three months. The acidity and salt in the brine help preserve them while maintaining flavor.
Do I have to use a smoker for this recipe?
Smoking is what gives this recipe its signature flavor, but if you don’t have a smoker, you can roast jalapeños in the oven or on a grill using wood chips wrapped in foil. It won’t be exactly the same but can still yield a tasty result.
Can I make the brine spicier?
Definitely! Add a few dried chili flakes or increase the black peppercorns to boost the heat. Adjust gradually and taste as you go to keep the balance.
What dishes pair best with smoked pickled jalapeños?
These pickled gems are incredible on tacos, sandwiches, burgers, salads, and even paired with cheeses. They also work beautifully in sauces and marinades for grilled meats.
Final Thoughts
This Smoked Pickled Jalapeños Recipe brings such a wonderful depth of flavor and spicy brightness that it quickly becomes your go-to condiment for lifting meals out of the ordinary. If you’re ready to add an irresistible smoky zing to your kitchen repertoire, I encourage you to try this recipe soon. The joy of cracking open a jar of these smoky, tangy jalapeños and knowing you made them yourself is truly unbeatable.
Print
Smoked Pickled Jalapeños Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 2 servings
- Category: Pickling
- Method: Smoking
- Cuisine: Mexican
Description
Smoked Pickled Jalapeños combine the bold, spicy flavor of fresh jalapeños with the rich, smoky aroma of slow smoking, then are preserved in a tangy, sweet, and salty pickling brine. This recipe offers a unique twist on traditional pickled peppers, perfect for adding depth to sandwiches, tacos, burgers, or as a vibrant topping for your favorite dishes.
Ingredients
Jalapeños
- 1 pound fresh jalapeños
Pickling Brine
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 cloves garlic, smashed
- 1 teaspoon black peppercorns
- ½ teaspoon coriander seeds (optional)
Instructions
- Preheat smoker: Prepare your smoker by heating it to 200°F (93°C) using mesquite, hickory, or applewood wood to infuse the jalapeños with a deep smoky flavor.
- Smoke jalapeños: Place whole jalapeños on the smoker grates and smoke them for 1 to 1.5 hours until they are lightly shriveled and have absorbed the smoke aroma.
- Prepare pickling brine: While the peppers are smoking, combine vinegar, water, sugar, kosher salt, smashed garlic, black peppercorns, and coriander seeds in a saucepan.
- Simmer brine: Bring the mixture to a gentle simmer, stirring occasionally until the sugar and salt completely dissolve, then remove from heat.
- Slice jalapeños: Remove smoked jalapeños from the smoker and either slice into rings or leave whole, based on your preference.
- Pack jars: Place the smoked jalapeños into sterilized pint jars, packing them tightly but without crushing.
- Add brine: Pour the hot brine over the jalapeños in the jars, leaving about ½-inch headspace at the top.
- Seal and cool: Seal the jars with lids and allow them to cool to room temperature before storing.
- Refrigerate and wait: Place the sealed jars in the refrigerator and let the jalapeños pickle for at least 24 hours before serving to develop full flavor.
Notes
- Choose fresh, firm jalapeños for best results.
- Smoking wood choice (mesquite, hickory, or applewood) impacts the flavor profile—experiment to find your favorite.
- If you prefer milder heat, remove the seeds before pickling.
- Use sterilized jars to ensure food safety and longer shelf life.
- The pickled jalapeños will keep refrigerated for up to 2 weeks.
- Letting the jalapeños pickle longer than 24 hours will deepen their flavor.
