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Smoked Pickled Jalapenos

Smoked Pickled Jalapenos: Your New Favorite Flavor Booster

Smoked Pickled Jalapenos add a smoky, zesty kick to your meals, perfect for nachos, burgers, or as a snack.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 8 hours
Total Time 9 hours
Servings: 4 jars
Course: Snacks
Cuisine: Mexican
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jalapenos
  • 6 pieces Fresh jalapenos Choose firm, vibrant ones for the best flavor.
For the Brine
  • 1 cup Water Acts as the base for the brine.
  • 2 tablespoons Kosher or sea salt Enhances flavor and crucial for pickling.
  • 1 cup Mild vinegar Cider vinegar adds a hint of sweetness.
  • 2 tablespoons Sugar Balance the brine’s acidity.
  • 1 piece Bay leaf Infuses aromatic depth into the brine.
  • 1 teaspoon Oregano Fresh preferred but dried works.
  • 1 teaspoon Thyme Can substitute with your favorite herbs.

Equipment

  • smoker
  • mason jar
  • medium-sized pot

Method
 

Step‑by‑Step Instructions for Smoked Pickled Jalapenos
  1. Preheat your smoker to a steady 250°F (120°C).
  2. Smoke the jalapenos for about 30 minutes on the smoker.
  3. Slice each smoked jalapeno into ⅛-inch rings, discarding the stems.
  4. In a pot, combine water, salt, vinegar, sugar, bay leaf, oregano, and thyme; heat to dissolve.
  5. Transfer the sliced jalapenos into a mason jar and pour hot brine over them.
  6. Cool to room temperature for about 30 minutes then refrigerate for at least 8 hours.

Nutrition

Serving: 1jarCalories: 30kcalCarbohydrates: 6gProtein: 1gSodium: 600mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 2mgIron: 1mg

Notes

For best results, allow your pickled jalapenos to rest for at least 8 hours before enjoying. They are best served fresh or cold, but can be sautéed for a warm addition to dishes.

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