Go Back
–+ servings
Smoked Pickled Jalapenos

Smoked Pickled Jalapenos for a Zesty Flavor Boost

Smoked Pickled Jalapenos offer a crunchy, tangy addition to any dish, elevating flavors effortlessly.
Print Recipe Pin Recipe
Prep Time 30 minutes
Refrigeration Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Drinks
Cuisine: American
Calories: 10
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jalapenos
  • 5 peppers Jalapeno Peppers Can substitute with Fresno or serrano peppers.
For the Brine
  • 1 cup Water Use filtered water for best results.
  • 2 tablespoons Salt Kosher salt recommended.
  • 1 cup Vinegar (white or apple cider) Provides necessary tang.
  • 2 tablespoons Sugar Can be omitted or replaced with honey.
  • 1 leaf Bay Leaf Optional but enhances taste.
  • 1 teaspoon Oregano Dried or fresh works well.
  • 1 teaspoon Thyme Dried or fresh works well.

Equipment

  • Smoker
  • medium-sized pot
  • 1-quart Mason Jar
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat the smoker to a steady 250°F.
  2. Smoke the jalapenos for about 30 minutes until slightly dull in color.
  3. Slice smoked jalapenos into ⅛-inch rings, removing seeds if desired.
  4. In a medium pot, combine water, salt, vinegar, sugar, bay leaf, oregano, and thyme; bring to a gentle boil until salt and sugar dissolve.
  5. Pack jalapeno rings in a clean mason jar, adjusting for extra herbs or spices if desired.
  6. Pour hot brine over jalapenos in the jar, ensuring they are submerged, then cool to room temperature.
  7. Refrigerate for at least 8 hours before serving, preferably overnight.

Nutrition

Serving: 1ozCalories: 10kcalCarbohydrates: 2gSodium: 200mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 3-4 weeks. These pickled jalapenos make a great addition to various dishes.

Tried this recipe?

Let us know how it was!