If you’re looking to add a smoky, tangy kick to your dishes, this Smoked Pickled Jalapeños Recipe is an absolute game-changer. These peppers start out fresh, then get beautifully infused with rich smokiness before being soaked in a perfectly balanced pickling brine. The result? A vibrant, spicy treat that’ll elevate everything from tacos to sandwiches or just show up as a fantastic snack on their own. Trust me, once you try making your own smoked pickled jalapeños, you’ll wonder why you ever settled for plain pickles.
Ingredients You’ll Need
The magic in this Smoked Pickled Jalapeños Recipe comes from simple, thoughtfully chosen ingredients that each bring something special to the table, whether it’s heat, tang, or that irresistible smoky undertone. Here’s what you’ll want to gather before starting:
- 1 pound fresh jalapeños: Choose firm, bright green peppers for the freshest flavor and best texture after smoking and pickling.
- 1 cup white vinegar: This sharp acidity is the backbone of the pickling brine, balancing heat and smoke perfectly.
- 1 cup water: Dilutes the vinegar slightly to keep the brine from being overwhelmingly tart.
- 2 tablespoons sugar: A touch of sweetness to mellow the acidity and add depth to the overall flavor.
- 1 tablespoon kosher salt: Essential for seasoning and enhancing all the flavors in the jar.
- 2 cloves garlic, smashed: Adds a subtle pungency and warmth to the jar that complements the jalapeños wonderfully.
- 1 teaspoon black peppercorns: Provides a gentle peppery bite that plays nicely with the smoke and heat.
- ½ teaspoon coriander seeds (optional): These offer a citrusy, slightly spicy note if you want a bit more complexity in your brine.
How to Make Smoked Pickled Jalapeños Recipe
Step 1: Prepare and Smoke the Jalapeños
First things first: preheat your smoker to a steady 200°F (93°C), choosing wood like mesquite, hickory, or applewood for that authentic rich smoke flavor. Place the whole fresh jalapeños directly on the grates, allowing them to slowly absorb that smoky goodness for about 1 to 1.5 hours, until their skin starts to shrivel slightly and they’re beautifully infused with aroma. This slow smoking step is what sets this recipe apart, giving the jalapeños a deep, smoky complexity that bottled pickles can’t touch.
Step 2: Make the Pickling Brine
While your peppers are smoking, combine the white vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, and optional coriander seeds in a saucepan. Warm the mixture over medium heat just until it simmers and the sugar and salt fully dissolve. Then, remove it from the heat to cool slightly. This brine will soak the smoky jalapeños and infuse them with bright, balanced flavors that make snacking irresistible.
Step 3: Pack and Pickle the Jalapeños
Once the jalapeños have cooled enough to handle, decide whether you want to slice them into rings or leave them whole for a bolder presentation—both are fantastic. Pack the smoked jalapeños tightly into sterilized pint jars. Pour the hot brine over the peppers, making sure to leave about a half-inch of headspace at the top of each jar. Seal the jars immediately and let them cool to room temperature before transferring to the fridge. This resting time allows the flavors to really meld and intensify.
Step 4: Chill and Develop Flavor
The final step is patience. Refrigerate your jars for at least 24 hours before digging in. This wait gives your jalapeños time to soak up the smoky, spicy, and tangy brine, transforming them into a truly standout condiment or snack. The depth of flavor only improves the longer you wait, so if you can, let them rest for a few days.
How to Serve Smoked Pickled Jalapeños Recipe
Garnishes
Smoked pickled jalapeños make such a fantastic garnish because they add instant heat and smoky brightness. Try placing a few rings on top of burgers, tacos, or loaded nachos—it’s like an explosion of flavor with every bite. They also work beautifully on grilled cheese sandwiches or atop creamy avocado toast, giving some zing and contrast.
Side Dishes
Wondering what to serve alongside your smoked pickled jalapeños? They pair especially well with rich or grilled foods like BBQ ribs, grilled chicken, or even smoky mac and cheese. The acidity and spice cut through heavier flavors, making each bite feel vibrant and fresh. Plus, their smoky notes complement other smoky dishes perfectly.
Creative Ways to Present
Take your smoky jalapeños beyond the jar by incorporating them into dips, like mixing chopped pieces into cream cheese or sour cream for a smoky jalapeño dip. You can also blend them into sauces or salsas for an extra smoky kick. For entertaining, serve them in a small dish alongside cheese and charcuterie for a spicy surprise element that’ll get your guests talking.
Make Ahead and Storage
Storing Leftovers
Your smoked pickled jalapeños will last exceptionally well in the refrigerator, often tasting even better after a few days or weeks as the flavors continue to develop. Keep them sealed in their jar or an airtight container, and they should stay fresh and delicious for up to 3 months.
Freezing
While pickled jalapeños are best enjoyed fresh from the fridge, you can freeze them for longer storage if needed. Transfer the peppers and some brine to a freezer-safe container or ziplock bag, making sure to leave some space for expansion. They might lose a little crispness but the smoky heat will remain intact.
Reheating
Since these jalapeños are pickled, reheating isn’t really necessary or recommended. They shine as-is, cold or at room temperature. If you do want to add them to a cooked dish, add them toward the end of cooking to preserve their smoky crunch and bright tang.
FAQs
Can I use other types of peppers for this recipe?
Absolutely! While jalapeños are classic for their heat and size, you can experiment with serranos, poblanos, or even habaneros. Just keep in mind that different peppers bring varying spice levels and textures.
How long do smoked pickled jalapeños last in the fridge?
When stored properly in sealed jars, they can keep their flavor and texture for about 3 months, sometimes even longer. Always check for any off smells or mold before using after extended storage.
Do I need a smoker to make this recipe?
A smoker gives the authentic smoky flavor that defines this recipe, but if you don’t have one, you might try using a grill with wood chips or an indoor smoker box. The smokiness might be less intense but still delicious.
Can I adjust the sweetness or saltiness of the brine?
Definitely. Feel free to tweak the sugar or salt amounts to suit your taste. Just keep in mind the balance between acidity, sweetness, and salt is key to a well-rounded pickle.
What dishes pair best with smoked pickled jalapeños?
These jalapeños are perfect with grilled meats, tacos, sandwiches, and even salads. Their smoky heat complements creamy cheeses and rich dishes beautifully, making them incredibly versatile.
Final Thoughts
There’s nothing quite like the flavor depth that comes from smoking fresh jalapeños before pickling them. This Smoked Pickled Jalapeños Recipe is a fantastic way to add your own homemade twist to a classic snack or condiment, and it’s super rewarding to make. Once you have a jar (or two) in your fridge, you’ll find yourself reaching for them over and over to bring smoky, spicy brightness to any meal. Go ahead, give this recipe a try and watch your taste buds light up with joy!
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
- Cuisine: Mexican
- Diet: Gluten Free
Description
Smoked Pickled Jalapeños offer a unique smoky twist on classic pickled peppers, combining the heat of fresh jalapeños with the rich flavor of wood smoke and a tangy, slightly sweet brine. Perfect for adding a smoky kick to sandwiches, tacos, or as a spicy condiment.
Ingredients
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: Preheat your smoker to 200°F (93°C), using mesquite, hickory, or applewood for a flavorful smoke.
- Smoke the jalapeños: Place whole jalapeños directly on the smoker grates and smoke for 1 to 1.5 hours, or until the skins are lightly shriveled and infused with smoke flavor.
- Prepare the brine: While the peppers smoke, combine white vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, and coriander seeds in a saucepan.
- Simmer the brine: Bring the brine mixture to a simmer over medium heat, stirring until the sugar and salt completely dissolve, then remove from heat.
- Slice the jalapeños: Once smoked, slice the jalapeños into rings or keep them whole depending on your preference.
- Pack jars: Sterilize pint jars and pack the smoked jalapeños tightly inside.
- Add the brine: Pour the hot brine over the jalapeños in the jars, leaving about ½-inch headspace at the top.
- Seal and cool: Seal the jars and allow them to cool to room temperature.
- Refrigerate and marinate: Refrigerate the jars for at least 24 hours before serving to allow flavors to meld.
Notes
- Use fresh, firm jalapeños for best results.
- Adjust smoking time if you prefer milder or stronger smoke flavor.
- If coriander seeds are not available, they can be omitted without significantly affecting flavor.
- For longer shelf life, process jars in a boiling water bath, though refrigeration is recommended to maintain crispness.
- Use gloves when handling jalapeños to avoid skin irritation.
