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
Scale
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.
