Description
Smoked Pickled Jalapeños are a flavorful and tangy condiment that combines the smokiness of smoked jalapeños with the zesty tang of a vinegar-based brine. Perfect for adding a spicy kick to sandwiches, tacos, and BBQ dishes, this recipe provides a homemade touch to your condiments with easy smoking and pickling steps.
Ingredients
Scale
Jalapeños
- 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)
Smoking
- Wood chips for smoking (hickory or fruitwood preferred)
Instructions
- Preheat Smoker: Preheat your smoker to 200–225°F (93–107°C) using your preferred wood chips such as hickory or fruitwood for smoking. This low temperature allows the jalapeños to absorb a deep smoky flavor without cooking them too quickly.
- Smoke Jalapeños: Arrange the sliced jalapeños in a grill basket or perforated pan to ensure smoke circulates evenly. Place them in the smoker and smoke for 45 minutes to 1 hour, stirring once or twice during the process for uniform smoke exposure and flavor infusion.
- Prepare Brine: While the jalapeños smoke, combine the white vinegar, water, sugar, kosher salt, smashed garlic, black peppercorns, mustard seeds, and optional coriander seeds in a medium saucepan. Bring the mixture to a boil, then reduce heat and simmer gently for 2–3 minutes to allow the flavors to meld.
- Pack Jalapeños: Once smoking is complete, carefully pack the smoked jalapeño slices into clean glass jars. This prepares them for preservation and flavor infusion with the hot brine.
- Add Brine: Pour the hot brine over the jalapeños in the jars ensuring the peppers are fully submerged, which is essential to proper pickling and shelf life.
- Cool and Store: Let the jars cool to room temperature, then seal tightly and refrigerate. For maximum flavor, allow the pickled jalapeños to sit at least 24 hours before using, which gives them time to develop their characteristic tangy and smoky taste.
Notes
- These pickled jalapeños will keep in the refrigerator for up to 1 month.
- Adjust sugar quantity according to your preference for a sweeter or more tangy pickle.
- Include seeds when slicing if you desire a spicier heat level in your pickled jalapeños.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Smoking, Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 1g
- Sodium: 95mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
