Description
Smoked Pickled Jalapeños are a flavorful twist on classic pickled peppers. These jalapeños are first smoked over wood chips, imparting a rich, smoky aroma, then preserved in a tangy, slightly sweet brine. Perfect for adding a smoky heat to sandwiches, tacos, or cheese boards, these pickled jalapeños bring a vibrant, spicy kick with every bite.
Ingredients
Scale
Pickled Jalapeños
- 1 pound fresh jalapeños
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: Preheat your smoker to 200°F (93°C) using your choice of wood such as mesquite, hickory, or applewood to impart an aromatic smoky flavor to the jalapeños.
- Smoke jalapeños: Place whole fresh jalapeños directly on the smoker grates. Smoke them for 1 to 1.5 hours until they are lightly shriveled and have absorbed a pleasant smoky essence.
- Prepare brine: While the jalapeños are smoking, combine vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, and coriander seeds (if using) in a saucepan.
- Simmer brine: Bring the brine to a gentle simmer, stirring occasionally until both the sugar and salt have completely dissolved. Remove the saucepan from heat and set aside.
- Slice jalapeños: After smoking, slice the jalapeños into rings if desired, or leave them whole based on your preference.
- Pack jars: Pack the smoked jalapeños tightly into sterilized pint jars, ensuring there is space to pour the brine over them.
- Add brine: Pour the hot brine over the jalapeños in the jars, leaving about a ½-inch headspace at the top to allow for expansion.
- Seal and cool jars: Seal the jars securely and let them cool to room temperature on the counter.
- Refrigerate: Place the sealed jars in the refrigerator and allow the jalapeños to pickle for at least 24 hours before serving to develop flavor.
Notes
- Smoking the jalapeños adds depth of flavor, but if you don’t have a smoker, you can roast or grill them to impart a smoky taste.
- If you prefer spicier pickles, slice the jalapeños before smoking to expose more surface area.
- Make sure jars and lids are sterilized to increase shelf life and safety of pickles.
- Keep the pickled jalapeños refrigerated and consume within 2-3 months for best quality.
- Adjust sugar in the brine to taste if you prefer sweeter or more tart pickles.
