Description

This recipe for Smoked Pickled Jalapeños combines the smoky flavor of slow-smoked jalapeños with a tangy, sweet, and savory pickling brine. The jalapeños are smoked at a low temperature until tender and slightly shriveled, then pickled in a hot vinegar-based solution infused with garlic, peppercorns, and optional coriander seeds. Perfect as a spicy condiment or addition to sandwiches, tacos, and more.

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)

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Instructions

Preheat Smoker: Preheat your smoker to 200°F (93°C) using wood chips like mesquite, hickory, or applewood to impart a deep smoky flavor.
Smoke Jalapeños: Place the whole fresh jalapeños on the smoker grates and smoke for 1 to 1.5 hours. Smoke until the peppers are lightly shriveled and have absorbed the smoky aroma.
Prepare Brine: Meanwhile, combine the white vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, and optional coriander seeds in a saucepan.
Simmer Brine: Bring the brine mixture to a simmer, stirring occasionally to dissolve the sugar and salt completely. Once dissolved, remove the brine from heat and set aside.
Slice Jalapeños: After smoking, slice the jalapeños into rings or leave them whole depending on your preference.
Pack Jars: Pack the smoked jalapeños tightly into sterilized pint jars, ensuring they are clean and ready for pickling.
Pour Brine: Pour the hot brine over the jalapeños in the jars, leaving about ½-inch of headspace at the top to allow for expansion and sealing.
Seal Jars: Seal the jars with lids and allow them to cool to room temperature.
Refrigerate and Marinate: Refrigerate the sealed jars for at least 24 hours before serving to let the flavors fully develop.

Notes

Smoking the jalapeños at a low temperature infuses them with flavor without cooking them fully.
Adjust the sugar in the brine to control sweetness according to your taste.
Sliced jalapeños lend themselves well to sandwiches and tacos, while whole pickled jalapeños are great for snacking or garnishing.
The pickled jalapeños can be stored in the refrigerator for up to 2 weeks.
Ensure jars are properly sterilized to maintain freshness and food safety.