Get ready to ignite your taste buds with Smoked Pickled Jalapeños, a condiment that packs a punch of smoky heat and tang in every bite! This recipe transforms fresh jalapeños into irresistibly zesty rings with an infusion of wood smoke and a quick homemade brine. Whether you pile them on burgers, scatter them over tacos, or snack straight from the jar (no judgment here!), these peppers will wake up every dish they meet. I promise, after your first batch, you’ll find endless ways to use these Smoked Pickled Jalapeños—and you’ll never want to settle for store-bought again.
Ingredients You’ll Need
The magic of Smoked Pickled Jalapeños is how a handful of simple, everyday ingredients come together to make something unforgettable. Each one brings its own spark—heat, tang, sweetness, or that deep, woodsy flavor that makes this recipe truly craveable.
- Fresh jalapeños: Choose firm, glossy peppers for the best crunch and color in your finished pickles.
- White vinegar: Classic vinegar keeps the pickles bright and tangy, perfectly balancing the heat.
- Water: Dilutes the brine so the vinegar doesn’t overpower the jalapeños’ natural flavor.
- Sugar: Just enough to mellow the vinegar and bring out the peppers’ sweetness—feel free to adjust to taste.
- Kosher salt: Essential for that savory, briny punch you expect from a great pickle.
- Garlic cloves: Adds a subtle warmth and complexity to the brine—smash them for maximum flavor.
- Black peppercorns: Infuses the brine with a gentle, peppery background note.
- Mustard seeds: Classic for pickling, they bring a mild heat and a touch of earthiness.
- Coriander seeds (optional): Lend a citrusy, floral note that’s subtle but delightful if you have them on hand.
- Wood chips for smoking: Hickory or fruitwood work best, lending that signature smoky dimension you can’t get any other way.
How to Make Smoked Pickled Jalapeños
Step 1: Prep Your Smoker and Jalapeños
Start by firing up your smoker to 200–225°F and add your chosen wood chips—hickory for a bold, BBQ-like smoke, or fruitwood for a touch of sweetness. While the smoker heats, slice your fresh jalapeños into 1/4-inch rounds. Pro tip: If you love extra heat, leave some seeds in!
Step 2: Smoke the Jalapeños
Spread the sliced jalapeños in a grill basket or perforated pan so the smoke can circulate. Place the pan in your preheated smoker and let those peppers soak up the smoky goodness for 45 minutes to 1 hour, stirring occasionally for even exposure. They’ll soften and pick up a gorgeous aroma that’s impossible to resist.
Step 3: Make the Brine
While the jalapeños smoke, combine the vinegar, water, sugar, salt, smashed garlic, black peppercorns, mustard seeds, and coriander seeds (if using) in a saucepan. Bring it all to a boil, then let it simmer for just a few minutes to dissolve the sugar and infuse the flavors. Remove from heat and let the brine cool slightly.
Step 4: Pack and Pickle
Once your jalapeños are perfectly smoked, it’s time to pack them into clean glass jars. Pour the hot brine carefully over the peppers, making sure they’re fully submerged. Let everything cool to room temperature. Then, seal the jars and refrigerate. For the best flavor, let your Smoked Pickled Jalapeños rest at least 24 hours before digging in—if you can wait that long!
How to Serve Smoked Pickled Jalapeños
Garnishes
A generous sprinkle of fresh cilantro, a squeeze of lime, or even a little crumbled cotija cheese can take your Smoked Pickled Jalapeños from spicy to show-stopping. Add them atop nachos, grilled meats, or grain bowls for a pop of color and flavor.
Side Dishes
These jalapeños are right at home next to barbecue, tacos, sandwiches, or even a classic mac and cheese. The tangy, smoky heat cuts through rich foods, making every bite livelier. Try pairing with creamy potato salad or smoky baked beans for a backyard feast.
Creative Ways to Present
Layer your Smoked Pickled Jalapeños onto charcuterie boards, swirl them into homemade dips, or chop them into salsas for added depth. For a fun twist, use them as a topping for pizza or even stir a few slices into your next Bloody Mary for a spicy kick!
Make Ahead and Storage
Storing Leftovers
Keep your Smoked Pickled Jalapeños in airtight glass jars in the refrigerator, where they’ll stay crisp and flavorful for up to one month. Always use a clean utensil to avoid introducing any unwanted bacteria.
Freezing
While pickled jalapeños can technically be frozen, their texture may soften. For best results, enjoy them straight from the fridge, but you can freeze in small portions if you need to store them longer. Thaw in the refrigerator before using.
Reheating
No reheating needed—these are best enjoyed cold or at room temperature! If you do want to add them to hot dishes, toss them in at the end so they retain their crunch and bright flavor.
FAQs
Can I use another type Condiment
Absolutely! Try this recipe with serranos for even more heat, or use milder peppers like banana peppers if you prefer a gentler kick. The smoking and pickling process works beautifully with many varieties.
Do I need a special smoker?
Not at all. Any smoker will work, and you can even use a charcoal grill set up for indirect heat. Just be sure to control the temperature and use a grill basket for the best results.
How spicy will these be?
Smoked Pickled Jalapeños are definitely spicy, but you can control the heat by removing seeds before slicing. For extra fire, leave more seeds in or add a pinch of red pepper flakes to the brine.
How long before I can eat them?
While you could sample them once they’re cool, the flavors really shine after 24 hours in the fridge. If you can wait a couple of days, they’ll be even better!
Can I can these for shelf-stable storage?
This recipe is designed for refrigerator pickling, not for canning. For long-term, shelf-stable storage, follow a tested canning recipe with appropriate acidity and processing times.
Final Thoughts
If you’re looking to spice up your condiment game, Smoked Pickled Jalapeños are the ticket. They’re easy, bold, and guaranteed to impress anyone who loves a little heat and a lot of flavor. Give this recipe a try and watch your meals (and your snack routine) get a whole lot more interesting!
Print
Smoked Pickled Jalapeños Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes (plus at least 24 hours chilling)
- Yield: 2 pint jars
- Category: Condiment
- Method: Smoking, Pickling
- Cuisine: American
- Diet: Vegan
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
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.
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
