Description

This recipe for Smoked Pickled Jalapeños combines the smoky depth of hickory or applewood smoke with a tangy, spicy pickling brine. Fresh jalapeño 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 jalapeños keep well refrigerated for up to two months and can be customized for heat level by adjusting the seed content.

Ingredients

Scale

Jalapeños

1 pound fresh jalapeños, 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)

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Instructions

Preheat the smoker: Prepare your smoker by setting it to 200°F and adding your preferred hardwood chips such as hickory or applewood. This low temperature will gently infuse the jalapeños with smoky flavor without cooking them too quickly.
Smoke the jalapeños: Arrange the sliced jalapeños in a single layer on a grill-safe tray or wire rack. Place them in the smoker and smoke for 30–45 minutes, until they are softened and lightly smoky infused. This step develops the signature smoky flavor in these pickled jalapeños.
Prepare the pickling brine: While the jalapeños 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 jalapeños and brine: Transfer the smoked jalapeño slices into a clean glass jar or airtight container. Immediately pour the hot pickling brine over the jalapeños, 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 jalapeños pickle for at least 24 hours to develop full flavor before serving.

Notes

Store pickled jalapeños in the refrigerator for up to 2 months for optimal freshness.
For extra heat, leave the seeds in the jalapeño slices before smoking.
To reduce heat, remove the seeds prior to smoking for a milder flavor.