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
Scale
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.
