Zesty Smoked Pickled Jalapenos Recipe for Spice Lovers

Hot peppers take on a whole new dimension with this spicy smoked pickled jalapeños recipe that combines bold flavors and smoky depth.

Charred and tangy, these jalapeños pack a serious punch of heat and complexity.

Homemade pickled peppers elevate any dish with their intense, mouth-watering profile.

You’ll love how simple ingredients create such an extraordinary condiment.

The smoking process infuses each pepper with rich, woodsy notes that complement the vinegar’s sharp bite.

Salt, spices, and careful technique transform ordinary jalapeños into a remarkable pantry staple.

These pickled peppers will become your secret weapon for adding instant excitement to tacos, sandwiches, and grilled meats.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 25 hours

Calories: 22 kcal

Servings: 9

What Goes In Smoked Pickled Jalapenos

• Jalapenos: Choose bright green, firm peppers without blemishes; organic preferred for cleaner flavor.
• Olive Oil: Creates light coating for even smoking and prevents sticking on grill.
• Applewood or Hickory Pellets: Infuse gentle smoky undertones complementing pepper's natural heat.

• White Vinegar, Water: Acidic base creating tangy preservation environment.
• Sugar: Balances vinegar's sharpness and adds subtle sweetness.
• Salt: Enhances overall flavor and acts as natural preservative.

• Garlic: Introduces robust, earthy undertone to pickling liquid.
• Black Peppercorns: Provides subtle warmth and complex spicy notes.
• Mustard Seeds: Adds gentle nutty and slightly sharp flavor profile.
• Coriander Seeds: Contributes mild citrusy and slightly nutty essence.

Tools To Prep Smoked Pickled Jalapenos

• Traeger or smoker: Essential for smoking jalapenos with wood pellets.
• Small saucepan: Perfect for preparing the pickling brine.
• Sharp knife: Needed to slice jalapenos into rings.
• Cutting board: Provides a safe surface for slicing peppers.
• Sterilized glass jar: Crucial for storing and pickling jalapenos.
• Tongs: Helpful for handling hot peppers on the grill.
• Measuring cups and spoons: Ensures accurate ingredient quantities.

How To Make Smoked Pickled Jalapenos Quick

• Fire Up The Smoker

Ignite your smoker and set the temperature to a cozy 225F. Choose applewood or hickory pellets to infuse a gentle smoky essence into the jalapenos.

• Prepare Peppers

Rinse the jalapenos and pat them dry. Give them a light massage with olive oil to help them soak up the smoky goodness.

• Smoke The Peppers

Place whole jalapenos directly on the grill grates. Let them dance in the smoke for 45-60 minutes until they soften and become infused with rich, smoky flavor.

• Slice And Prep

Once cooled, slice the jalapenos into rings. Remove seeds if you prefer a gentler heat kick.

• Create Magical Brine

In a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, and coriander seeds. Bring to a gentle bubble, then take off the heat.

• Jar And Preserve

Nestle the smoked jalapeno rings into a sterilized glass jar. Pour the hot brine over them, making sure they’re completely submerged.

• Chill And Wait

Let the jar cool to room temperature, then seal and refrigerate. Allow the flavors to mingle and dance for at least 24 hours before diving in. These spicy treasures will keep in the fridge for up to 3 months.

Zesty Ideas For Smoked Pickled Jalapenos

• Spice Master's Smoky Pickle Tricks: Expert Jalapeno Hacks
• Heat Level Control: Remove seeds to dial down the spiciness or keep them intact for maximum heat intensity. Wearing disposable gloves helps prevent burning sensations on hands during preparation.
• Smoking Wood Swap: Experiment with different wood pellets like mesquite for a deeper smoky profile or pecan for a sweeter undertone. Each wood variety introduces unique flavor dimensions to your pickled peppers.
• Storage Pro Tip: Always use sterilized glass jars to prevent bacterial growth and extend refrigerator shelf life. Double-check jar seals to maintain pepper quality and prevent potential spoilage.
• Flavor Boost Technique: Add thinly sliced onions or carrots to the pickling jar for extra complexity and nutritional variety. These additional ingredients absorb the smoky brine and create delightful flavor layers.
• Dietary Friendly Option: This recipe is naturally gluten-free, vegan, and can be adapted for low-carb diets by adjusting sugar quantities or using alternative sweeteners like stevia.

Ways To Serve Smoked Pickled Jalapenos

• Spicy Sandwich Booster: Slice these smoky pickled jalapeños and layer them onto sandwiches for an instant flavor explosion that adds zesty crunch and bold heat.
• Taco Night Upgrade: Sprinkle chopped smoked pickled jalapeños over tacos, nachos, or enchiladas to introduce a tangy, smoky pepper punch that elevates your Mexican-inspired dishes.
• Charcuterie Champion: Arrange these jalapeños on a cheese board alongside cured meats, providing guests with a vibrant, spicy condiment that complements rich, creamy cheeses and salty charcuterie.
• Cocktail Hour Garnish: Use whole or sliced smoked pickled jalapeños as a sophisticated garnish for Bloody Marys, margaritas, or spicy micheladas, adding depth and a fiery kick to your favorite drinks.

How To Keep Smoked Pickled Jalapenos Crisp

• Quick Chill Method: Cool pickled jalapenos rapidly in an ice bath to lock in smoky flavors and crisp texture. Transfer jar to refrigerator immediately after filling with brine to halt cooking process and maintain pepper's vibrant color.
• Smart Portioning: Divide jalapenos into smaller glass containers for convenient grab-and-go servings. Use clean utensils each time to prevent bacterial contamination and extend refrigerator life.
• Temperature Control: Keep jarred jalapenos consistently cold at 40°F or below. Position container away from refrigerator door to maintain steady temperature and prevent potential spoilage.
• Flavor Boost Technique: Allow jalapenos to marinate for 48-72 hours before consuming. This resting period allows spices and smoky notes to fully integrate, creating deeper, more complex taste profiles.

Spicy Smoked Pickled Jalapenos Recipe

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4.6 from 8 reviews

• Total Time: 25 hours
• Yield: 9 1x

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Description

Spicy smoked pickled jalapeños elevate Mexican cuisine with bold, tangy flavors. Homemade preservation techniques combine smoky depth and zesty heat for pepper enthusiasts seeking authentic condiment experiences.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) fresh jalapenos
• 2 cloves garlic, smashed
• 1 cup (240 ml) white vinegar
• 1 cup (240 ml) water
• 2 tbsps (30 ml) sugar
• 1 tbsp (15 ml) kosher salt
• 1 tbsp (15 ml) olive oil
• 1 tsp black peppercorns
• ½ tsp mustard seeds (optional)
• ½ tsp coriander seeds (optional)

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Instructions

1. Smoke Preparation: Fire up the Traeger or smoker to 225F, selecting applewood or hickory pellets for a nuanced wood-fired flavor.
2. Pepper Preparation: Rinse jalapenos, pat dry, and lightly coat with olive oil to enhance smoke absorption; arrange whole peppers directly on grill grates.
3. Smoking Process: Allow peppers to transform over 45-60 minutes until softened and infused with rich, smoky character; remove and let cool briefly.
4. Pepper Modification: Slice into elegant rings or maintain whole form; optionally remove seeds for a milder heat profile.
5. Pickling Elixir: Combine vinegar, water, sugar, salt, crushed garlic, peppercorns, mustard seeds, and coriander seeds in a saucepan; bring to a gentle simmer, then immediately remove from heat.
6. Jarring and Brining: Transfer smoked jalapeno rings into a sterilized glass container, cascading hot brine over peppers to ensure complete submersion and flavor penetration.
7. Flavor Development: Allow jar to cool to room temperature, seal, and refrigerate; wait a minimum of 24 hours before consuming to allow flavor complexity to develop.
8. Storage and Preservation: Refrigerate pickled jalapenos, which will maintain their vibrant character for up to three months.

Notes

• Select Wood Wisely: Choose applewood or hickory pellets for a nuanced, not overwhelming smoky flavor that complements the jalapenos’ natural heat.
• Control Pepper Heat: Remove seeds for a milder version or keep them intact for maximum spiciness, allowing customization based on personal heat tolerance.
• Optimize Smoking Process: Maintain a steady 225F temperature and smoke for 45-60 minutes to achieve perfect softness without burning the peppers.
• Pickle Perfection: Let the jalapenos rest in the brine for at least 24 hours to develop a deep, complex flavor profile that enhances their smoky character.

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

Nutrition

• Serving Size: 9
• Calories: 22
• Sugar: 2.2 g
• Sodium: 315 mg
• Fat: 1 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.9 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg