Smoked Pickled Jalapeños

Why You’ll Love This Recipe

• Combines smoking and pickling for a deep, complex flavor

• Easy to make with minimal ingredients

• Perfect for preserving fresh jalapeños

• Adds a smoky, spicy, and slightly sweet kick to many dishes

• Vegan, gluten-free, and naturally low-calorie

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound fresh jalapeños

• 1 cup white vinegar

• 1 cup water

• 2 tablespoons sugar

• 1 tablespoon kosher salt

• 2 cloves garlic, smashed

• 1 teaspoon black peppercorns

• 1/2 teaspoon coriander seeds (optional)

Directions

1. Preheat your smoker to 200°F (93°C) using mesquite, hickory, or applewood pellets.

2. Place whole jalapeños directly on the smoker grates and smoke for 1 to 1.5 hours, until they are lightly shriveled and infused with smoke.

3. Meanwhile, in a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, and coriander seeds. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat.

4. Once smoked, slice jalapeños into rings or leave them whole according to preference.

5. Pack jalapeños tightly into sterilized pint jars.

6. Pour the hot pickling brine over the jalapeños, leaving about 1/2-inch headspace at the top of the jars.

7. Seal the jars and let them cool to room temperature.

8. Refrigerate for at least 24 hours before enjoying for the best flavor.

Servings and Timing

• Yield: 2 pint jars

• Prep Time: 15 minutes

• Cook Time: 1 hour 30 minutes

• Total Time: 1 hour 45 minutes

Variations

• Use apple cider vinegar instead of white vinegar for a sweeter, fruitier flavor.

• Add mustard seeds, bay leaves, or dill to the brine for extra seasoning.

• For a sweeter pickle, increase the sugar to 3 tablespoons.

• Swap jalapeños for other peppers like serranos or banana peppers.

Storage/Reheating

• Store the pickled jalapeños in the refrigerator for up to 2 months.

• Always use a clean utensil when removing jalapeños to preserve freshness.

• This recipe is not shelf-stable; it is intended for refrigerator storage only.

FAQs

Do I have to smoke the jalapeños?

Smoking adds a rich flavor, but you can skip smoking if you prefer a simpler pickled jalapeño.

Can I use a different type of vinegar?

Yes, apple cider vinegar or rice vinegar can substitute for white vinegar for different flavor profiles.

How spicy are these pickled jalapeños?

They retain their natural heat, but smoking can slightly mellow the spice level.

Can I freeze pickled jalapeños?

Freezing is not recommended as it can affect the texture of the peppers.

How long do they need to sit before eating?

For the best flavor, allow the jalapeños to marinate in the brine for at least 24 hours before eating.

What’s the best wood for smoking jalapeños?

Mesquite, hickory, and applewood are all excellent choices, depending on how strong you want the smoky flavor.

Can I reuse the brine?

It’s better to make fresh brine for food safety and optimal flavor.

What if I don’t have a smoker?

You can roast the jalapeños in a 400°F (200°C) oven for 15-20 minutes as a substitute for smoking, though the flavor will be different.

Are these pickles shelf-stable?

No, this recipe is intended for refrigerator storage only and not suitable for canning.

How do I prevent the jalapeños from becoming too soft?

Do not over-smoke them; keep an eye out for slight shriveling without becoming mushy.

Conclusion

Smoked Pickled Jalapeños are a powerhouse condiment packed with smoky, tangy, and spicy flavors. With a simple process and big rewards, they’re perfect for enhancing sandwiches, nachos, burgers, and so much more. Keep a jar handy in your fridge, and you’ll always have a bold flavor boost ready to go!

Smoked Pickled Jalapeños

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Chef Sara
• Total Time: 1 hour 45 minutes
• Yield: pint jars: 2 pint jars
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Smoked Pickled Jalapeños combine bold smoky flavor with a bright, tangy brine to create the ultimate spicy condiment. Perfect for topping burgers, tacos, and sandwiches, these easy homemade pickled jalapeños are vegan, gluten-free, and packed with flavor.

---

Ingredients

1 pound fresh jalapeños

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)

Cook Mode Prevent your screen from going dark

---

Instructions

Preheat smoker to 200°F (93°C) using mesquite, hickory, or applewood.

Smoke whole jalapeños on the grates for 1–1.5 hours, until lightly shriveled and infused with smoke.

Meanwhile, in a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, and coriander seeds.

Bring the brine to a simmer, stirring until sugar and salt dissolve. Remove from heat.

Slice smoked jalapeños into rings or leave whole.

Pack jalapeños into sterilized pint jars.

Pour hot brine over jalapeños, leaving about ½-inch headspace.

Seal jars and cool to room temperature.

Refrigerate for at least 24 hours before serving.

Notes

Substitute apple cider vinegar for a fruitier flavor.

Add extra spices like mustard seeds, dill, or bay leaves for customization.

Increase sugar for a sweeter pickle.

This is a refrigerator pickle; not shelf-stable.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Condiment, Appetizer
• Method: Smoking, Pickling
• Cuisine: American, Tex-Mex