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
Scale
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.
