Description

These Smoked Pickled Jalapeños combine the heat of fresh jalapeños with a rich smoky flavor and tangy, sweet brine. Perfect for topping tacos, sandwiches, or enjoying as a spicy snack, this recipe involves slow smoking the peppers before pickling them in a flavorful vinegar brine. The process infuses the jalapeños with complex layers of taste, preserving their crunch and heat with a deliciously smoky twist.

Ingredients

Scale

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)

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Instructions

Preheat Smoker: Preheat your smoker to 200°F (93°C) using mesquite, hickory, or applewood wood chips. This low temperature will gently infuse the jalapeños with smoke without cooking them too quickly.
Smoke Jalapeños: Place the whole fresh jalapeños on the smoker grates and smoke for 1 to 1.5 hours. The peppers should become lightly shriveled and take on a rich smoky aroma and flavor during this process.
Prepare Brine: While the jalapeños are smoking, combine the white vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, and optional coriander seeds in a saucepan.
Simmer Brine: Heat the brine mixture over medium heat until it comes to a simmer. Stir occasionally to dissolve the sugar and salt fully. Once dissolved, remove the brine from heat and let it cool slightly.
Slice Jalapeños: After smoking, either slice the jalapeños into rings or leave them whole, depending on your preference for texture and presentation.
Pack Jars: Place the smoked jalapeños into sterilized pint jars, packing them tightly but without crushing.
Add Brine: Pour the hot brine over the packed jalapeños, ensuring you leave about ½-inch of headspace at the top of each jar.
Seal and Cool: Seal the jars tightly and allow them to cool to room temperature on the counter.
Refrigerate: Refrigerate the jars for at least 24 hours before serving to allow the flavors to meld and the jalapeños to pickle properly.

Notes

Use mesquite, hickory, or applewood for authentic smoky flavor; each gives a slightly different taste.
Ensure jars are sterilized to prevent contamination and extend shelf life.
The jalapeños can be left whole for a spicier experience or sliced for easier use in dishes.
Refrigerated pickled peppers are best consumed within 2-3 weeks for optimal freshness.
Add coriander seeds for a subtle citrusy note; omit if you prefer a more straightforward smoky and tangy flavor.