If you’ve ever wanted to elevate your spicy game with something truly exciting, this Smoked Pickled Jalapeños Recipe is exactly what you need. Combining the fiery kick of fresh jalapeños with the deep, savory notes of smoke and the tangy brightness of pickling brine, this recipe transforms simple peppers into a flavor-packed sensation. Whether you’re topping off tacos, spicing up sandwiches, or adding a zesty crunch to salads, these smoked and pickled jalapeños will quickly become your new go-to condiment.
Ingredients You’ll Need
This Smoked Pickled Jalapeños Recipe relies on simple, approachable ingredients that each play a vital role. From crunchy fresh jalapeños to the aromatic spices, every component adds layers of flavor and texture that make the final dish unforgettable.
- 1 pound fresh jalapeños: Choose firm, vibrant peppers for the best crunch and heat.
- 1 cup white vinegar: Provides the essential tang and preserves the peppers perfectly.
- 1 cup water: Balances the vinegar and helps create the perfect pickling brine.
- 2 tablespoons sugar: Adds just the right hint of sweetness to complement the heat.
- 1 tablespoon kosher salt: Essential for seasoning and drawing out flavors.
- 2 cloves garlic, smashed: Brings aromatic depth and a subtle bite.
- 1 teaspoon black peppercorns: Adds a warm, peppery undertone to the brine.
- ½ teaspoon coriander seeds (optional): Infuses a gentle citrusy note that brightens the flavor.
How to Make Smoked Pickled Jalapeños Recipe
Step 1: Prepare Your Smoker
Begin by preheating your smoker to 200°F (93°C). Using woods like mesquite, hickory, or applewood will impart unique smoky nuances, so pick one that suits your flavor preference. This low and slow approach is key to coaxing out the smoky essence without cooking the jalapeños too aggressively.
Step 2: Smoke the Jalapeños
Place the whole jalapeños directly onto the smoker grates. Let them smoke for about 1 to 1.5 hours. You’ll know they’re ready when they look slightly shriveled and carry that mouthwatering smoky aroma—this step builds a complex base that makes the pickled jalapeños truly unforgettable.
Step 3: Make the Pickling Brine
While the peppers are smoking, combine vinegar, water, sugar, kosher salt, smashed garlic, black peppercorns, and coriander seeds in a saucepan. Bring the mixture to a gentle simmer, stirring frequently until the sugar and salt are fully dissolved. Remove the brine from heat to let the flavors meld and cool slightly before pouring.
Step 4: Slice and Pack the Jalapeños
Once smoked, you can slice the jalapeños into rings for easy serving or leave them whole for a bolder presentation. Pack them tightly into sterilized pint jars to make sure every bite holds plenty of that smoky heat and fresh crunch.
Step 5: Add the Brine and Seal
Pour the hot brine over the packed jalapeños, leaving about half an inch of headspace at the top of each jar. Seal the jars tightly, then allow them to cool to room temperature. Refrigerate the jars for at least 24 hours to allow the flavors to meld beautifully before serving.
How to Serve Smoked Pickled Jalapeños Recipe
Garnishes
These smoked pickled jalapeños make a brilliant garnish for dishes that need a vibrant kick. Scatter them over tacos, nachos, burgers, or grilled meats to add smoky heat and tang. Their smoky flavor shines best when paired with creamy or rich foods that balance their fiery brightness.
Side Dishes
Pair these jalapeños with grilled corn salad, creamy guacamole, or a cooling cucumber and tomato salad. Their smoky acidity cuts through richer sides, making every bite lively and balanced. They also work wonders included alongside hearty barbecue plates or with classic mac and cheese.
Creative Ways to Present
Don’t just let these smoky gems sit in a jar—try layering smoked pickled jalapeños in sandwiches or slices of artisan bread with cream cheese and smoked salmon. Add them to deviled eggs for a spicy twist, or stir them finely chopped into dips, salsas, or even pasta salads to surprise your guests with unexpected depth and vibrancy.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep those beauties refrigerated in their brine. Properly stored, smoked pickled jalapeños will stay fresh and flavorful for several weeks, making them a convenient pantry perk to brighten many meals.
Freezing
While freezing can slightly alter the texture, you can freeze smoked pickled jalapeños in an airtight container if you want to extend their life. Thaw them gently in the refrigerator before use, though they are best enjoyed fresh or refrigerated to retain optimal crunch.
Reheating
Because these jalapeños are pickled, reheating is generally unnecessary—and not recommended as it can diminish their crispness. Instead, serve them chilled or at room temperature to enjoy their full smoky, tangy punch.
FAQs
Can I use other types of peppers for this recipe?
Absolutely! While jalapeños offer a perfect balance of heat and flavor, you can experiment with serranos, fresnos, or even milder peppers. The smoking and pickling process works wonderfully with a variety of peppers depending on your heat tolerance.
How long do I need to wait before the smoked pickled jalapeños are ready to eat?
For the best flavor, refrigerate the smoked jalapeños for at least 24 hours to allow the brine to penetrate and the flavors to meld. However, they will develop even deeper flavor if left for 2-3 days before eating.
Can I skip the smoking step?
While you can pickle jalapeños without smoking, the smoky element adds incredible depth and uniqueness that sets this recipe apart. If you’re short on time or equipment, consider using smoked paprika in the brine for a hint of smoke.
Is it necessary to sterilize the jars?
Yes, sterilizing jars is important to ensure your smoked pickled jalapeños stay fresh longer and safe to eat. It prevents the growth of unwanted bacteria and helps the jars seal properly.
How spicy are these smoked pickled jalapeños?
The heat level is similar to fresh jalapeños, with a smoky layer that mellows the sharpest edges. If you prefer milder heat, you can remove some seeds before smoking or mix with milder peppers.
Final Thoughts
Trust me, once you try this Smoked Pickled Jalapeños Recipe, you’ll wonder how you ever lived without it. It’s an easy, flavorful way to bring smoky, tangy heat into your cooking that brightens up everything it touches. Don’t hesitate to prepare a batch and watch how this ingredient takes your meals to unforgettable new heights.
Print
Smoked Pickled Jalapeños Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 2 servings
- Category: Condiment
- Method: Smoking and No-Cook
- Cuisine: Tex-Mex
Description
This recipe for Smoked Pickled Jalapeños combines the smoky flavor of slow-smoked jalapeños with a tangy, sweet, and savory pickling brine. The jalapeños are smoked at a low temperature until tender and slightly shriveled, then pickled in a hot vinegar-based solution infused with garlic, peppercorns, and optional coriander seeds. Perfect as a spicy condiment or addition to sandwiches, tacos, and more.
Ingredients
Jalapeños
- 1 pound fresh jalapeños
Pickling 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 Smoker: Preheat your smoker to 200°F (93°C) using wood chips like mesquite, hickory, or applewood to impart a deep smoky flavor.
- Smoke Jalapeños: Place the whole fresh jalapeños on the smoker grates and smoke for 1 to 1.5 hours. Smoke until the peppers are lightly shriveled and have absorbed the smoky aroma.
- Prepare Brine: Meanwhile, combine the white vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, and optional coriander seeds in a saucepan.
- Simmer Brine: Bring the brine mixture to a simmer, stirring occasionally to dissolve the sugar and salt completely. Once dissolved, remove the brine from heat and set aside.
- Slice Jalapeños: After smoking, slice the jalapeños into rings or leave them whole depending on your preference.
- Pack Jars: Pack the smoked jalapeños tightly into sterilized pint jars, ensuring they are clean and ready for pickling.
- Pour Brine: Pour the hot brine over the jalapeños in the jars, leaving about ½-inch of headspace at the top to allow for expansion and sealing.
- Seal Jars: Seal the jars with lids and allow them to cool to room temperature.
- Refrigerate and Marinate: Refrigerate the sealed jars for at least 24 hours before serving to let the flavors fully develop.
Notes
- Smoking the jalapeños at a low temperature infuses them with flavor without cooking them fully.
- Adjust the sugar in the brine to control sweetness according to your taste.
- Sliced jalapeños lend themselves well to sandwiches and tacos, while whole pickled jalapeños are great for snacking or garnishing.
- The pickled jalapeños can be stored in the refrigerator for up to 2 weeks.
- Ensure jars are properly sterilized to maintain freshness and food safety.
