If you love bold flavors with a smoky punch, then you’re going to be head over heels for this Smoked Pickled JalapeƱos Recipe. It takes the bright heat of fresh jalapeƱos and infuses them with rich, woodsy smoke before bathing them in a tangy, slightly sweet pickling brine. The result is a versatile condiment bursting with depthāperfect for adding that crave-worthy kick to tacos, sandwiches, or even just a snack straight from the jar. Trust me, once you try these smoky, spicy pickled peppers, they’ll become a staple in your kitchen for good.
Ingredients You’ll Need
The beauty of this Smoked Pickled JalapeƱos Recipe is in its straightforward, essential ingredients, each chosen to enhance flavor and balance the heat. The fresh jalapeƱos bring the spicy star power, while the vinegar and sugar create that perfect sweet-and-sour harmony. The garlic and spices round out the taste with aromatic warmth, and the choice of wood for smoking adds the unforgettable smoky dimension.
- 1 pound fresh jalapeƱos: Choose firm, bright green peppers for the best texture and heat.
- 1 cup white vinegar: This is the acid backbone that gives the pickles their tangy bite.
- 1 cup water: Dilutes the vinegar slightly to balance the sharpness.
- 2 tablespoons sugar: Adds a touch of sweetness that mellows the heat beautifully.
- 1 tablespoon kosher salt: Enhances flavor and helps with preservation.
- 2 cloves garlic, smashed: Infuses savory undertones that complement the peppers.
- 1 teaspoon black peppercorns: Bring subtle piquancy and depth.
- Ā½ teaspoon coriander seeds (optional): Adds a hint of citrusy spice, boosting complexity.
How to Make Smoked Pickled JalapeƱos Recipe
Step 1: Preheat and Smoke the JalapeƱos
Start by preheating your smoker to a low 200Ā°F (93Ā°C), using flavorful woods like mesquite, hickory, or applewood. Whole jalapeƱos go straight onto the grates and smoke for about 1 to 1.5 hours. Youāre aiming for them to become lightly shriveled and deeply infused with that incredible smoky aroma, which will set the foundation for the recipe.
Step 2: Prepare the Pickling Brine
While the jalapeƱos are smoking, whisk together your vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, and coriander seeds in a saucepan. Bring this mixture to a gentle simmer, stirring until all the sugar and salt have fully dissolved. Once ready, take it off the heat to let those flavors meld and cool slightly.
Step 3: Slice and Pack the JalapeƱos
Once the jalapeƱos have cooled enough to handle, decide whether you want to slice them into rings for easy topping or preserve them whole for a sturdy, pickled bite. Pack them tightly into sterilized pint jars, making sure they fit snugly but not crushed.
Step 4: Pour Over Hot Brine and Seal
Pour the hot brine carefully over the packed jalapeƱos, leaving about half an inch of headspace at the top of each jar. This space is important to allow the peppers to expand slightly as they soak up all that smoky, tangy goodness. Seal the jars tightly and let them cool to room temperature.
Step 5: Refrigerate and Let Flavors Develop
Place the sealed jars in the refrigerator and allow the flavors to develop for at least 24 hours before digging in. This resting period helps balance the heat, smoke, and pickling notes so every bite is harmoniously delicious.
How to Serve Smoked Pickled JalapeƱos Recipe
Garnishes
Smoked pickled jalapeƱos are vibrant garnishes that instantly elevate dishes. Add a few rings atop creamy avocado toast or scatter them over grilled meats for a smoky pop of heat. Theyāre especially fantastic on nachos or mixed into creamy dips to surprise your guests with bold flavor layers.
Side Dishes
These smoky pickled peppers play beautifully alongside comfort food favorites like BBQ ribs, pulled pork sandwiches, or even crispy fried chicken. Their crisp tang cuts through rich, fatty dishes, providing a refreshing contrast that keeps your palate excited.
Creative Ways to Present
Think beyond the jar by adding smoked pickled jalapeƱos to homemade pizzas, stirring them into potato salad, or layering them in a charcuterie board spread with cheeses and cured meats. You can even chop them finely and mix into mayonnaise or sour cream for a smoky spicy sauce perfect for fries or burgers.
Make Ahead and Storage
Storing Leftovers
Once prepared, smoked pickled jalapeƱos keep best refrigerated in sealed jars. They stay fresh and flavorful for up to 3 to 4 weeks, making them a perfect make-ahead condiment that intensifies in flavor over time.
Freezing
While pickled jalapeƱos are best enjoyed fresh from the fridge, you can freeze them if needed. Keep them in freezer-safe containers, but be aware the texture may become slightly softer upon thawing. Use frozen pickled jalapeƱos in cooked dishes where texture is less critical.
Reheating
These pickles are typically served cold or at room temperature, so reheating isnāt usually necessary. If you want to warm them slightly, do so gently to avoid dulling their bright flavors. They shine best fresh straight from the jar or chilled.
FAQs
Can I use other types of peppers instead of jalapeƱos?
Absolutely! You can experiment with serranos, fresno chiles, or even milder banana peppers for different heat levels and flavor profiles. Just adjust the smoking and pickling times as needed.
How long do smoked pickled jalapeƱos last?
When stored properly in the refrigerator, they will keep their best quality for about 3 to 4 weeks. Over time, the flavors may become even more pronounced, but itās best to enjoy them within that window.
What type of wood is best for smoking jalapeƱos?
Mesquite offers a bold smoky punch, hickory delivers rich and slightly sweet smoke, and applewood provides a gentler, fruity smoke. Choose based on your flavor preferenceāeach imparts a unique character.
Can I skip smoking and just pickle jalapeƱos?
You can, but smoking adds a unique, deep flavor that really takes this recipe from simple pickled peppers to something extraordinary. If short on time, pickling alone is a good fallback, but try the smoked version when you can!
Is this recipe very spicy?
JalapeƱos carry a moderate heat, and smoking tempers the sharpness a bit while adding complexity. If you want milder pickles, remove the seeds before smoking or choose a less spicy pepper variety.
Final Thoughts
I truly believe this Smoked Pickled JalapeƱos Recipe is a game changer for anyone who loves to add a smoky, tangy kick to their meals. Itās simple, soulful, and endlessly versatileāwhether youāre spicing up your weeknight tacos or impressing friends at your next cookout. Give it a try, and prepare to fall in love with this flavor-packed little jar of magic!
Print
Smoked Pickled JalapeƱos Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes (plus 24 hours refrigeration)
- Yield: 2 servings
- Category: Pickling
- Method: Smoking
- Cuisine: Mexican
Description
Smoked Pickled JalapeƱos offer a flavorful twist on traditional pickled peppers, combining the deep, smoky aroma from slow smoking with a tangy, sweet, and spicy brine. Perfect for adding a bold kick to sandwiches, tacos, or as a zesty topping for your favorite dishes.
Ingredients
JalapeƱos
- 1 pound fresh jalapeƱos
Brine
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 cloves garlic, smashed
- 1 teaspoon black peppercorns
- Ā½ teaspoon coriander seeds (optional)
Instructions
- Preheat the smoker: Heat your smoker to 200Ā°F (93Ā°C) using mesquite, hickory, or applewood wood chips for optimal smoky flavor.
- Smoke the jalapeƱos: Place the whole fresh jalapeƱos on the smoker grates and smoke them for 1 to 1.5 hours until they are lightly shriveled and infused with rich smoky aroma.
- Prepare the brine: While the jalapeƱos are smoking, combine white vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, and coriander seeds in a saucepan.
- Simmer the brine: Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar and salt fully dissolve. Remove from heat once done.
- Slice the jalapeƱos: After smoking, slice the jalapeƱos into rings or leave them whole depending on your preference.
- Pack the jars: Fill sterilized pint jars tightly with the smoked jalapeƱos.
- Pour the brine: Carefully pour the hot brine over the jalapeƱos in the jars, leaving about Ā½ inch of headspace at the top to allow for expansion.
- Seal and cool: Seal the jars securely and allow them to cool to room temperature.
- Refrigerate: Place the jars in the refrigerator and let them pickle for at least 24 hours before serving to develop flavors.
Notes
- Use fresh, firm jalapeƱos for the best texture and flavor.
- Adjust smoking time slightly depending on how smoky you want your peppers.
- Keep the jars refrigerated and consume within 1 month for optimal freshness.
- For a spicier kick, leave the jalapeƱos whole along with some seeds.
- The coriander seeds are optional but add a lovely subtle depth to the brine.
