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Smoked Pickled Jalapenos

Smoked Pickled Jalapenos for a Bold, Flavorful Kick

Smoked Pickled Jalapenos offer a smoky, tangy, and spicy twist perfect for enhancing your meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 8 hours
Total Time 8 hours 45 minutes
Servings: 8 jars
Course: Sauces
Cuisine: Mexican
Calories: 27
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 8 pieces Jalapenos Choose firm, fresh jalapenos.
For the Brine
  • 2 cups Water Forms the base of the brine.
  • 2 tablespoons Kosher Salt Essential for preserving flavors.
  • 1 cup Vinegar (white or apple cider) Adds acidity to the brine.
  • 1 tablespoon Sugar Balances the vinegar’s acidity.
  • 1 leaf Bay Leaf Infuses earthy notes into the brine.
  • 1 teaspoon Dried Oregano Enhances the overall flavor profile.
  • 1 teaspoon Dried Thyme Provides a well-rounded taste.

Equipment

  • Smoker
  • Medium Pot
  • mason jar

Method
 

Preparation Steps
  1. Preheat your smoker to 250°F (121°C). Prepare wood chips for smoking.
  2. Wash the jalapenos under cool water, then place them on the smoker grates. Smoke for about 30 minutes.
  3. Remove and cool jalapenos, then slice into ⅛-inch rings. Remove seeds if a milder flavor is preferred.
  4. In a medium pot, combine water, salt, vinegar, sugar, bay leaf, oregano, and thyme. Bring to a gentle boil until dissolved.
  5. Pack sliced jalapenos into a clean mason jar and pour the hot brine over them.
  6. Seal the jar and refrigerate. Allow to marinate for at least 8 hours before tasting.

Nutrition

Serving: 1jarCalories: 27kcalCarbohydrates: 5gProtein: 1gSodium: 590mgPotassium: 139mgFiber: 1gSugar: 2gVitamin A: 125IUVitamin C: 33mgCalcium: 18mg

Notes

Best when allowed to marinate overnight. Store in the fridge for up to 3-4 weeks.

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