Description
These Smoked Pickled Jalapeños are a delightful mix of smoky and tangy flavors, perfect for adding a kick to your favorite dishes. The smokiness from the jalapeños pairs wonderfully with the pickling spices, creating a versatile condiment that can elevate any meal.
Ingredients
Scale
For the Smoked Jalapeños:
- 1 lb fresh jalapeños
For the Pickling Brine:
- 2 cups water
- 2 cups white vinegar
- 2 tablespoons kosher salt
- 2 tablespoons granulated sugar
- 4 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 2 bay leaves
Instructions
- Prepare the Smoked Jalapeños: Preheat your smoker to 225°F (107°C). Rinse and dry the jalapeños and smoke for 1–1 1/2 hours until slightly softened and infused with smoky flavor.
- Make the Pickling Brine: In a saucepan, combine water, vinegar, salt, sugar, garlic, peppercorns, mustard seeds, coriander seeds, and bay leaves. Bring to a boil, then remove from heat.
- Pack the Jalapeños: Slice the smoked jalapeños into rings and pack them into sterilized jars.
- Pickle the Jalapeños: Pour the hot brine over the jalapeños, ensuring they are fully submerged. Seal the jars and refrigerate for at least 24 hours before consuming.
Notes
- For extra smokiness, use mesquite or hickory wood in the smoker.
- These pickled jalapeños can be stored in the refrigerator for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Condiment
- Method: Smoking, Pickling
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 5
- Sugar: 1g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
