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)
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
