Homemade Smoked Pickled Jalapenos Recipe: Spicy Joy In A Jar

Crisp summer gardens often spark unexpected culinary adventures with smoked pickled jalapeños dancing between heat and preservation.

These vibrant peppers carry intense flavor profiles that electrify simple dishes.

Many home cooks overlook the remarkable potential hidden within these spicy green gems.

Salt, vinegar, and carefully controlled smoke create a remarkable preservation technique that intensifies natural jalapeño characteristics.

Regional Mexican cooking traditions inspire this transformative method of treating peppers.

Smoking adds complex layers of depth that standard pickling cannot achieve.

You’ll find these zesty condiments elevate everything from sandwiches to scrambled eggs with remarkable complexity.

Grab your smoker and prepare for a delicious culinary experiment that promises to revolutionize your condiment collection.

Why Smoked Pickled Jalapenos Are Full Of Flavor

• Elevate Flavor Complexity: Transform ordinary jalapenos into a gourmet condiment by smoking and pickling, creating layers of smoky, spicy, and tangy notes that will excite your taste buds.
• Master Quick Culinary Technique: Learn an impressive cooking method that requires minimal skills but delivers maximum flavor, perfect for home cooks wanting to level up their preservation game.
• Customize Spice Adventure: Control heat levels by removing seeds, making these smoked pickled jalapenos adaptable for various palates and dietary preferences.
• Enjoy Long-Lasting Condiment: Store these versatile peppers in the refrigerator for up to three months, ensuring a ready-to-use flavor booster for sandwiches, tacos, salads, and more.

Everything You Need For Smoked Pickled Jalapenos

• Jalapenos: Fresh green peppers with a spicy kick, core of the recipe. Choose firm, bright green peppers without blemishes.

• Applewood, Hickory Pellets: Provide gentle smoky flavor that complements the pepper's heat. Select high-quality wood pellets for best results.

• Olive Oil: Helps peppers absorb smoke and prevents sticking. Choose extra virgin for better flavor.

• Vinegar, Water: Create the acidic environment for preserving peppers. White vinegar works best for clear brine.

• Sugar, Salt: Balance the heat and add depth to the pickling liquid. Use granulated sugar and kosher or sea salt.

• Garlic, Peppercorns, Mustard Seeds, Coriander Seeds: Add complex layers of flavor to the pickling brine. Fresh garlic provides the most robust taste.

• Glass Jar: Stores and preserves the pickled jalapenos. Choose sterilized, wide-mouth mason jars for easy packing.

Quick Guide To Smoked Pickled Jalapenos

Step 1: Fire Up the Smoker

Set your smoker or Traeger to a cozy 225F. Grab some applewood or hickory pellets to infuse those peppers with a dreamy smoky essence.

• Wash jalapenos thoroughly
• Pat them dry
• Drizzle with olive oil

Place the peppers directly on the grill grates and let them smoke for 45-60 minutes until they’re slightly softened and have soaked up that incredible smoky flavor.

Step 2: Slice and Dice

• Cut into rings or keep them whole for extra heat
• Remove seeds if you prefer a gentler spice kick

Step 3: Craft the Pickling Potion

• White vinegar
• Water
• Sugar
• Salt
• Garlic cloves
• Whole peppercorns
• Mustard seeds
• Coriander seeds

Bring everything to a gentle boil, then take it off the heat.

Step 4: Jar and Preserve

• Sterilize a glass jar
• Pack those smoky jalapeno slices into the jar
• Pour the hot brine over the peppers, making sure they're completely covered

Step 5: Wait and Savor

• Let the jar cool to room temperature
• Seal it up
• Stash in the refrigerator

Give these spicy treasures at least 24 hours to mingle and develop their flavor. They’ll keep in the fridge for up to 3 months, but trust me, they won’t last that long!

Pro Tip: The longer they sit, the more magical the flavor becomes. Perfect for adding a smoky, tangy punch to sandwiches, tacos, or straight-up snacking.

Top Ideas For Smoked Pickled Jalapenos

• Customize Spice Levels: Remove seeds and membranes from jalapenos to reduce heat intensity while maintaining smoky flavor. Keep seeds intact for extra spiciness that adds bold kick to your dishes.
• Select Perfect Wood Pellets: Choose applewood or hickory for mild, balanced smokiness that complements jalapenos' natural heat without overwhelming their pepper essence. Experiment with different wood types to discover unique flavor profiles.
• Master Pickling Technique: Ensure jalapenos are completely submerged in brine to prevent spoilage and develop consistent tangy flavor. Use sterilized glass jars and clean utensils to maintain optimal preservation conditions.
• Maximize Flavor Development: Allow pickled jalapenos to rest in refrigerator for minimum 24 hours, letting spices and smoky notes meld together. Waiting several days intensifies taste complexity and creates more robust condiment.
• Extend Storage Potential: Properly sealed and refrigerated smoked pickled jalapenos can last up to three months, providing convenient flavor boost for multiple meals and recipes. Check jar seals and appearance regularly to ensure freshness.

Storing Smoked Pickled Jalapenos Made Simple

• Refrigerate pickled jalapenos in an airtight glass jar for maximum freshness.
• Keep them submerged in the pickling liquid to maintain their crisp texture and vibrant flavor.
• Seal the jar tightly after each use to prevent contamination and preserve the peppers' quality.
• Check the jar periodically for any signs of spoilage, such as off-odors or mold, and discard immediately if anything seems unusual.
• These spicy pickled gems will stay delicious for up to three months when stored properly in the refrigerator, making them a perfect condiment to have on hand for spontaneous flavor boosts in your favorite dishes.

What To Serve With Smoked Pickled Jalapenos

• Craft Spicy Cocktail Companions: Mix these smoky pickled jalapenos into margaritas or bloody marys for an extra kick that transforms ordinary drinks into zesty flavor explosions.
• Elevate Cheese Boards: Scatter these smoky peppers alongside creamy goat cheese, sharp cheddar, or soft brie to create a bold contrast that sparks conversation and delights taste buds.
• Boost Sandwich Excitement: Layer these peppers onto grilled cheese, pulled pork sandwiches, or charcuterie boards to add a tangy, smoky heat that cuts through rich meats and cheeses.
• Enhance Grilled Protein Topping: Chop and sprinkle over grilled chicken, steak, or fish tacos to introduce a vibrant, spicy-smoky dimension that elevates simple proteins into gourmet experiences.

Fun Twists For Smoked Pickled Jalapenos

• Spicy Citrus Smoked Jalapeños: Add orange and lime zest to the brine for a bright, tangy kick that complements the smoky peppers. The citrus notes will enhance the overall flavor profile and add a refreshing dimension.
• Honey Chipotle Smoked Jalapeños: Replace sugar with honey and add ground chipotle powder to the brine for a sweet and smoky variation. These peppers will have a deeper, more complex heat that works perfectly in Mexican-inspired dishes.
• Garlic Herb Infused Smoked Jalapeños: Mix in fresh thyme, rosemary, and extra garlic cloves to the pickling liquid. The herbs will create an aromatic blend that transforms the traditional jalapeño pickle into a gourmet condiment.
• Bourbon Smoked Jalapeños: Add a splash of bourbon to the brine for a rich, slightly woody undertone. The alcohol will complement the smoky flavor and create a more sophisticated pickled pepper that's perfect for cocktail garnishes or elevated appetizers.

What To Know About Smoked Pickled Jalapenos

• Can I use different types of peppers for this recipe?

Yes, you can substitute jalapenos with serrano, habanero, or even bell peppers. Each pepper will bring its unique flavor and heat level to the pickled dish.

• Do I need special equipment to smoke the peppers?

While a Traeger or smoker is ideal, you can use a charcoal grill with wood chips or even a stovetop smoker. The key is maintaining a low, consistent temperature around 225F.

• How spicy will these smoked pickled jalapenos be?

The spice level depends on whether you keep or remove the seeds. Removing seeds reduces heat, while keeping them maintains the full jalapeno kick. Pro tip: wearing gloves while handling peppers prevents skin irritation.

• Can I adjust the brine ingredients?

Absolutely! Feel free to experiment with different spices like bay leaves, red pepper flakes, or fresh herbs. The basic vinegar, water, salt, and sugar ratio should remain consistent for proper pickling.

Smoked Pickled Jalapenos Recipe

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4.6 from 33 reviews

• Total Time: 25 hours
• Yield: 8 1x

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Description

Fiery Mexican Smoked Pickled Jalapeños elevate ordinary meals with bold, tangy heat. Crisp peppers marinated in zesty vinegar and smoke create a condiment you’ll crave on tacos, sandwiches, and countless dishes.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 lb (454 grams) fresh jalapenos
• 2 cloves garlic, smashed

Pickling Liquid:

• 1 cup (240 milliliters) white vinegar
• 1 cup (240 milliliters) water
• 2 tablespoons (30 milliliters) sugar
• 1 tablespoon (15 milliliters) kosher salt
• 1 tablespoon (15 milliliters) olive oil

Spices and Seasonings:

• 1 teaspoon black peppercorns
• ½ teaspoon mustard seeds (optional)
• ½ teaspoon coriander seeds (optional)

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Instructions

1. Infuse smoky essence into fresh jalapenos by firing up the Traeger or smoker to a gentle 225F, utilizing applewood or hickory pellets for a nuanced wood-fired undertone.
2. Rinse the peppers thoroughly, pat them dry, and delicately coat with a light sheen of olive oil to enhance smoke absorption.
3. Carefully arrange whole jalapenos directly on the grill grates, allowing them to transform over 45-60 minutes until they soften and develop a rich, smoky character.
4. After removing peppers from the smoker, permit them a brief cooling period before slicing into elegant rings or maintaining their whole form for maximum heat intensity.
5. For those preferring a milder experience, meticulously remove seeds during the preparation process.
6. Craft the pickling elixir by combining vinegar, water, sugar, salt, crushed garlic, peppercorns, mustard seeds, and coriander seeds in a compact saucepan.
7. Bring the aromatic mixture to a gentle simmer, then immediately extract from heat to preserve the delicate flavor profile.
8. Transfer the smoked jalapeno rings into a pristine, sterilized glass container, ensuring each pepper is nestled securely.
9. Cascade the hot brine over the peppers, guaranteeing complete submersion and flavor penetration.
10. Allow the jar to gradually cool to ambient temperature before sealing and transferring to the refrigerator.
11. Exercise patience by waiting a minimum of 24 hours before indulging, recognizing that the flavor complexity deepens with time.
12. Refrigerate your culinary creation, knowing these smoked pickled jalapenos will maintain their vibrant character for up to three months.

Notes

• Control the heat by removing seeds for a milder flavor, keeping them intact for maximum spiciness.
• Experiment with different wood pellets like pecan or mesquite to create unique smoky undertones that complement the jalapenos.
• Customize the pickling brine by adding fresh herbs like thyme or oregano for an extra layer of complexity and aromatic depth.
• Use these smoked pickled jalapenos as a versatile condiment in tacos, sandwiches, charcuterie boards, or as a zesty topping for grilled meats and vegetables.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Snacks, Appetizer
• Method: Smoking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 30
• Sugar: 1.5 g
• Sodium: 300 mg
• Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0.5 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg