Description
Smoked Pickled Jalapeños 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
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)
Instructions
- Preheat the smoker: Heat your smoker to 200°F (93°C) using mesquite, hickory, or applewood wood chips for optimal smoky flavor.
- Smoke the jalapeños: Place the whole fresh jalapeños 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 jalapeños 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 jalapeños: After smoking, slice the jalapeños into rings or leave them whole depending on your preference.
- Pack the jars: Fill sterilized pint jars tightly with the smoked jalapeños.
- Pour the brine: Carefully pour the hot brine over the jalapeños in the jars, leaving about ½ 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 jalapeños 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 jalapeños whole along with some seeds.
- The coriander seeds are optional but add a lovely subtle depth to the brine.
