Description
Smoked Pickled Jalapeños combine the smoky flavor of freshly smoked peppers with a tangy, slightly sweet pickling brine for a versatile topping perfect for sandwiches, tacos, and more.
Ingredients
Units
Scale
- 1 pound fresh jalapeños
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1/2 teaspoon coriander seeds (optional)
Instructions
- Preheat smoker to 200°F (93°C) using mesquite, hickory, or applewood pellets.
- Place whole jalapeños directly on smoker grates and smoke for 1-1.5 hours until lightly shriveled and smoky.
- Meanwhile, in a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, and coriander seeds. Bring to a simmer until sugar and salt are dissolved, then remove from heat.
- Slice smoked jalapeños into rings or leave whole, depending on preference.
- Pack jalapeños into sterilized jars and pour the hot brine over them, leaving about 1/2-inch headspace.
- Seal jars and let cool to room temperature, then refrigerate for at least 24 hours before eating for best flavor.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation.
- Adjust sweetness by adding more or less sugar to the brine.
- Store in the refrigerator for up to 2 months.
- Use as a topping for burgers, nachos, sandwiches, and grilled meats.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 1g
- Sodium: 95mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg