If you love a perfect balance of smoky heat and tangy zest, then this Smoked Pickled JalapeƱos Recipe is about to become your new obsession. Imagine the crisp snap of freshly sliced jalapeƱos gently kissed by aromatic hardwood smoke, then soaked in a vibrant brine infused with garlic, spices, and just the right amount of sweetness. This recipe transforms the humble jalapeƱo into a versatile condiment that can elevate everything from tacos to sandwiches, and itās easier to make than you might think. Whether you crave that smoky depth or fiery tang, these pickled jalapeƱos bring on bold flavor with every bite.
Ingredients You’ll Need
Gathering the right ingredients is a breeze with this recipe since each one plays a starring role in creating the perfect smoky, pickled flavor explosion. From the fresh jalapeƱos to the simple pantry staples, every ingredient adds a layer of complexity and brightness that makes this dish outstanding.
- 1 pound fresh jalapeƱos (sliced into 1/4-inch rings): The star of the show, fresh jalapeƱos provide heat, crunch, and a vibrant green color.
- 1 cup apple cider vinegar: Adds tang and acidity to balance the heat of the peppers and helps preserve them.
- 1 cup water: Dilutes the vinegar slightly to mellow the brine so itās bright but not overpowering.
- 2 tablespoons sugar: A touch of sweetness that rounds out the acidity and enhances the overall flavor.
- 1 tablespoon kosher salt: Essential for seasoning and helping to draw out moisture during pickling.
- 2 garlic cloves (smashed): Adds a warm, savory depth that complements the spicy peppers.
- 1/2 teaspoon whole black peppercorns: Brings a gentle peppery kick and complexity to the brine.
- 1/2 teaspoon mustard seeds: Offers a subtle nutty flavor and a hint of heat.
- 1/4 teaspoon coriander seeds: Lends a citrusy, earthy undertone balancing the sharpness of the vinegar.
- 1 bay leaf: Imparts an herbaceous note that layers beautifully with the other spices.
- Hardwood chips for smoking (such as hickory or applewood): The essential ingredient to infuse those irresistible smoky aromas into the jalapeƱos.
How to Make Smoked Pickled JalapeƱos Recipe
Step 1: Preheat and Prepare JalapeƱos for Smoking
Start by preheating your smoker to 200Ā°F, choosing hardwood chips like hickory or applewood for that deliciously authentic smoky flavor. Slice your jalapeƱos into 1/4-inch rings; the uniform thickness ensures even smoking and pickling later. Arrange them in a single layer on a grill-safe tray or wire rack so each pepper gets a chance to soak up that smoke.
Step 2: Smoke the JalapeƱos
Place the tray inside the smoker and let the jalapeƱos smoke gently for 30 to 45 minutes. You want them softened with a subtle smoky aroma but not mushy. During this time, the peppers will absorb the woodās flavor, adding a beautiful layer that sets this Smoked Pickled JalapeƱos Recipe apart from ordinary pickles.
Step 3: Prepare the Pickling Brine
While the jalapeƱos are smoking, combine the apple cider vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, mustard seeds, coriander seeds, and bay leaf in a small saucepan. Bring the mixture to a simmer over medium heat, stirring gently to dissolve the sugar and salt. Once everything is combined and fragrant, remove the brine from heat.
Step 4: Combine and Cool
After your jalapeƱos have finished smoking, transfer them carefully to a clean glass jar or another airtight container. Pour the hot brine directly over the smoked jalapeƱos, ensuring they’re fully submergedāthis helps evenly pickle every ring while locking in that smoky flavor. Let the jar cool to room temperature before sealing it tightly.
Step 5: Refrigerate and Pickle
For best results, refrigerate your smoked pickled jalapeƱos for at least 24 hours. This resting period allows the flavors to meld beautifully, balancing the tang of vinegar, the heat of the peppers, and those fascinating smoky notes. Patience here really pays off, turning these jalapeƱos into a mouthwatering condiment.
How to Serve Smoked Pickled JalapeƱos Recipe
Garnishes
These smoked pickled jalapeƱos make an incredible garnish anywhere you want to add a little brightness and heat. Sprinkle a few rings over creamy guacamole, layer them on top of burgers, or drop them onto a fresh salad for that perfect pop of color and flavor. Their smoky tang lifts even the simplest dishes.
Side Dishes
Think beyond traditional sidesāthese jalapeƱos shine alongside grilled meats, roasted vegetables, or even creamy potato salad. Their acidic punch pairs wonderfully with rich, savory flavors, cutting through fattiness and adding a lively spark to your meal.
Creative Ways to Present
Get creative by folding smoked pickled jalapeƱos into homemade salsas, mixing them into deviled eggs, or using them as a topping for pizza and tacos. You can even blend some into a smoky mayonnaise or vinaigrette to drizzle over roasted vegetables or sandwiches for a flavor boost that will have everyone asking for your secret.
Make Ahead and Storage
Storing Leftovers
This Smoked Pickled JalapeƱos Recipe keeps beautifully in the refrigerator for up to two months. Just make sure your peppers remain fully submerged in brine to maintain their flavor and crispness. Over time, the smoky notes may deepen, giving your pickled jalapeƱos even more complexity.
Freezing
Freezing is not recommended for these pickled jalapeƱos since the texture will suffer and become mushy upon thawing. For the best results, enjoy them fresh from the fridge and consume within the recommended timeframe to savor their crisp texture and vibrant flavors.
Reheating
Thereās no need to reheat smoked pickled jalapeƱosātheyāre designed to be enjoyed cold or at room temperature. Warm them briefly only if you want to add them to cooked dishes, but their zing and crunch are best appreciated straight from the jar.
FAQs
Can I control the heat level of the smoked pickled jalapeƱos?
Absolutely! If you prefer milder peppers, remove the seeds before smoking since the seeds hold a lot of the heat. For extra kick, leave some or all of the seeds ināitās completely up to your taste preference.
What type of wood chips work best for smoking jalapeƱos?
Hickory and applewood chips are excellent choices because they impart a sweet and mild smokiness that complements the pepperās natural flavor. Feel free to experiment with mesquite or cherry wood to find your personal favorite.
How long do I need to wait before the pickled jalapeƱos develop full flavor?
While they can be enjoyed after a few hours, waiting at least 24 hours in the fridge allows the flavors to fully meld, resulting in the most delicious, balanced bite of smoky, tangy goodness.
Can I use other types of peppers for this recipe?
Yes! While jalapeƱos are ideal for their spice and crunch, you can try using serranos, fresnos, or even milder bell peppers. Keep in mind the different heat levels and adjust accordingly.
Are smoked pickled jalapeƱos vegan and gluten-free?
They sure are! This recipe uses simple, plant-based ingredients with no gluten-containing elements, making it perfect for vegan and gluten-free diets.
Final Thoughts
Making your own Smoked Pickled JalapeƱos Recipe is one of the most rewarding ways to add exciting flavor and heat to your culinary repertoire. With just a handful of simple ingredients and a bit of time, you create a smoky, tangy condiment that brightens everything from snacks to full meals. I canāt wait for you to try it and discover how easy and delicious homemade pickled jalapeƱos can be. Happy smoking and pickling!
Print
Smoked Pickled JalapeƱos Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 1 quart
- Category: Condiment
- Method: Smoking
- Cuisine: American
- Diet: Vegan
Description
This recipe for Smoked Pickled JalapeƱos combines the smoky depth of hickory or applewood smoke with a tangy, spicy pickling brine. Fresh jalapeƱo slices are gently smoked at low temperature, then immersed in a flavorful vinegar-based brine infused with garlic, spices, and herbs. The result is a vibrant, spicy condiment perfect for adding heat and complexity to sandwiches, tacos, burgers, and more. These pickled jalapeƱos keep well refrigerated for up to two months and can be customized for heat level by adjusting the seed content.
Ingredients
JalapeƱos
- 1 pound fresh jalapeƱos, sliced into 1/4-inch rings
Pickling Brine
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 garlic cloves, smashed
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon coriander seeds
- 1 bay leaf
Smoking
- Hardwood chips for smoking (such as hickory or applewood)
Instructions
- Preheat the smoker: Prepare your smoker by setting it to 200Ā°F and adding your preferred hardwood chips such as hickory or applewood. This low temperature will gently infuse the jalapeƱos with smoky flavor without cooking them too quickly.
- Smoke the jalapeƱos: Arrange the sliced jalapeƱos in a single layer on a grill-safe tray or wire rack. Place them in the smoker and smoke for 30ā45 minutes, until they are softened and lightly smoky infused. This step develops the signature smoky flavor in these pickled jalapeƱos.
- Prepare the pickling brine: While the jalapeƱos are smoking, combine the apple cider vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, mustard seeds, coriander seeds, and bay leaf in a small saucepan. Heat over medium heat and bring to a simmer, stirring occasionally until the sugar and salt are fully dissolved. Remove from heat once simmering is achieved.
- Combine smoked jalapeƱos and brine: Transfer the smoked jalapeƱo slices into a clean glass jar or airtight container. Immediately pour the hot pickling brine over the jalapeƱos, ensuring all pieces are fully submerged in the liquid to preserve flavor and freshness.
- Cool and refrigerate: Allow the jar or container to cool to room temperature. Once cooled, seal tightly and place in the refrigerator. Let the jalapeƱos pickle for at least 24 hours to develop full flavor before serving.
Notes
- Store pickled jalapeƱos in the refrigerator for up to 2 months for optimal freshness.
- For extra heat, leave the seeds in the jalapeƱo slices before smoking.
- To reduce heat, remove the seeds prior to smoking for a milder flavor.
