If you’ve ever wanted to add a smoky, tangy kick to your meals, look no further than this Smoked Pickled Jalapeños Recipe. These vibrant, smoky jalapeños deliver a perfect balance of heat, acidity, and that irresistible depth of flavor that only smoking can bring. Whether you’re topping your tacos, jazzing up a sandwich, or spicing up a salad, these pickled peppers elevate every bite with their bold personality. Trust me, once you try making these at home, you’ll wonder how you ever lived without them.
Ingredients You’ll Need
The beauty of this Smoked Pickled Jalapeños Recipe lies in its simplicity and the thoughtful combination of ingredients that create a harmonious explosion of flavors. Each element plays its role, from the sharp acidity of the vinegar to the subtle sweetness of sugar and the warm spices that make every bite interesting.
- 1 pound fresh jalapeños, sliced into 1/4-inch rounds: Freshness is key for that crisp texture and fiery heat.
- 1 1/2 cups white vinegar: Provides the classic tang that defines pickled goodness.
- 1/2 cup water: Balances the vinegar’s sharpness for a smooth, mellow flavor.
- 2 tablespoons sugar: Adds a gentle touch of sweetness to counter the heat and acidity.
- 1 tablespoon kosher salt: Essential for enhancing all the other flavors and preserving the jalapeños.
- 2 cloves garlic, smashed: Brings a pungent aroma and savory depth to the brine.
- 1/2 teaspoon black peppercorns: Offers a subtle, earthy spice note.
- 1/2 teaspoon mustard seeds: Adds a slight nuttiness and complexity.
- 1/2 teaspoon coriander seeds (optional): Imparts a citrusy, floral hint for an extra zing.
- Wood chips for smoking (hickory or fruitwood preferred): The secret ingredient for that unforgettable smoky flavor.
How to Make Smoked Pickled Jalapeños Recipe
Step 1: Prepare the Smoker and Jalapeños
Start by preheating your smoker to a low temperature between 200 and 225 degrees Fahrenheit. Choose your favorite wood chips—hickory or fruitwoods like apple or cherry work beautifully—to infuse your jalapeños with deliciously smoky notes. Arrange the sliced jalapeños in a grill basket or perforated pan so that the smoke can circulate evenly. Placing them this way prevents the slices from falling through grates and allows for consistent smoking.
Step 2: Smoke the Jalapeños
Place the basket of jalapeños into the smoker and let them smoke for 45 minutes to an hour. This slow smoking process deepens the peppers’ flavor, transforming ordinary jalapeños into something truly special. Make sure to stir the jalapeños once or twice during smoking to distribute the smoke flavor evenly across all slices. You’ll notice their color deepen and aroma intensify—this is the magic happening!
Step 3: Prepare the Brine
While the jalapeños are soaking up that smoky goodness, it’s time to whip up the brine. In a medium saucepan, combine the vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, mustard seeds, and optional coriander seeds. Bring this mixture to a boil, then reduce to a gentle simmer for 2 to 3 minutes. This simmering step helps dissolve the sugar and salt and draws out the flavors of the spices, creating a perfectly balanced pickling liquid.
Step 4: Jar the Jalapeños and Add the Brine
Once your jalapeños have been smoked to perfection, transfer them carefully into clean glass jars. Pour the hot brine over the peppers, ensuring they are completely submerged to avoid spoilage. This helps the jalapeños soak up all that tangy, spicy, and smoky magic. Allow the jars to cool to room temperature before sealing them tightly and refrigerating. Be patient—letting them rest for at least 24 hours allows those flavors to marry, turning the smoky pickled jalapeños into irresistible treats.
How to Serve Smoked Pickled Jalapeños Recipe
Garnishes
These pickled jalapeños make fantastic garnishes for everything from burgers and grilled cheese sandwiches to scrambled eggs and charcuterie boards. Their smoky bite adds contrast and brightness that can take even the simplest dishes to the next level. For a little extra flair, sprinkle chopped fresh cilantro on top alongside a few slices of the jalapeños.
Side Dishes
Pair smoked pickled jalapeños with grilled meats, roasted vegetables, or even creamy potato salad. They bring an exciting tangy heat that balances richer, fattier foods perfectly. Try serving them alongside your favorite BBQ spread, and watch how they add a vibrant color and smoky pop that guests will love.
Creative Ways to Present
Get creative by incorporating these smoky jalapeños into homemade salsa, layering them into tacos, or blending them into creamy dips for a spicy surprise. Another fun idea is to chop them finely and mix into guacamole or even fold them into cornbread batter for an unexpected smoky twist.
Make Ahead and Storage
Storing Leftovers
Once pickled, the smoked jalapeños will keep beautifully in the refrigerator for up to a month. Just make sure they remain submerged in the brine, which preserves their texture, flavor, and safety. Always use a clean utensil when handling to avoid contamination.
Freezing
Freezing smoked pickled jalapeños is not recommended as it can alter their crunchy texture and flavor profile. Instead, focus on refrigerating and consuming within the suggested timeframe for the best experience.
Reheating
These jalapeños are typically enjoyed cold or at room temperature straight from the fridge. If you want to warm them for a recipe, do so gently on the stovetop to avoid diminishing their crispness and flavor.
FAQs
Can I use a different type of pepper for this recipe?
Absolutely! While this recipe shines with jalapeños, you can experiment with other peppers like serranos or poblanos. Just keep in mind the heat level and slice size, as thicker or milder peppers may need adjusted smoking and pickling times.
What kind of wood chips should I use for smoking?
Hickory provides a strong, classic smoke flavor that pairs well with jalapeños, but fruitwoods like apple or cherry offer a sweeter, milder smoke. Choose based on your preference or the flavor profile you want to achieve.
How long do smoked pickled jalapeños need to sit before eating?
For the best balance of smoky, spicy, and tangy flavors, allow them to rest at least 24 hours in the fridge after pickling. This resting period lets the jalapeños absorb the brine fully.
Are these jalapeños very spicy?
They have a pleasant medium heat that can be adjusted by including seeds during slicing. If you like it hotter, keep some seeds; for milder heat, remove them.
Can I make this recipe without a smoker?
If you don’t have a smoker, you can try charring the jalapeños briefly on a grill or stove-top grill pan to get some smokiness, but the smoky depth won’t be as pronounced. The smoking step really elevates this pickled jalapeños recipe.
Final Thoughts
This Smoked Pickled Jalapeños Recipe is a total game-changer for anyone who loves a little heat with a side of smoky flavor. It’s easy to make, wonderfully versatile, and keeps well, making it a fantastic condiment to have on hand. Give it a try soon—you’ll be hooked on the bold flavors and find yourself reaching for these smoky gems again and again!
Print
Smoked Pickled Jalapeños Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: 2 pint jars
- Category: Condiment
- Method: Smoking
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
Delightfully spicy and smoky, these smoked pickled jalapeños offer a flavorful twist on classic pickled peppers. Perfect as a condiment or topping, they combine the heat of fresh jalapeños with the rich aroma of hickory or fruitwood smoke, balanced by a tangy, sweet brine.
Ingredients
Vegetables
- 1 pound fresh jalapeños, sliced into 1/4-inch rounds
Brine
- 1 1/2 cups white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 cloves garlic, smashed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds (optional)
Other
- Wood chips for smoking (hickory or fruitwood preferred)
Instructions
- Preheat Smoker: Preheat your smoker to 200–225°F (93–107°C) using your choice of wood chips such as hickory or fruitwood to impart a smoky aroma.
- Smoke Jalapeños: Arrange the sliced jalapeños in a grill basket or perforated pan to allow smoke circulation. Place them in the smoker and smoke for 45 minutes to 1 hour, stirring once or twice during the process to ensure even smoking.
- Prepare Brine: While the jalapeños smoke, combine vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, mustard seeds, and coriander seeds (if using) in a medium saucepan. Bring the mixture to a boil, then reduce heat and simmer for 2–3 minutes to meld the flavors. Remove from heat and set aside.
- Pack Jars: Once smoking is complete, pack the jalapeños tightly into clean glass jars, making sure to leave some headspace.
- Add Brine: Carefully pour the hot brine over the smoked jalapeños in the jars, fully submerging the peppers to ensure proper pickling.
- Cool and Refrigerate: Allow the jars to cool to room temperature. Seal with lids and refrigerate. For optimal flavor, let the pickled jalapeños sit at least 24 hours before using.
Notes
- Pickled jalapeños will keep in the refrigerator for up to 1 month.
- Adjust sugar quantity to make the pickles sweeter or more tangy according to your preference.
- For increased heat, include some jalapeño seeds when slicing.
- Use clean, sterilized jars to ensure safety and longer shelf life.
