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Smoked Pickled Jalapenos

Smoked Pickled Jalapenos: Elevate Your Snacks with Bold Flavor

Smoked Pickled Jalapenos enhance the heat of fresh jalapenos with a smoky depth, perfect for snacks or toppings.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Appetizers
Cuisine: American
Calories: 15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1 cup Water Keep it clean and filtered for best results.
  • 1 tbsp Salt Kosher salt yields the best outcome.
  • 1 cup Vinegar White or apple cider; consider flavored vinegar for uniqueness.
  • 1 tbsp Sugar Balances the heat; substitute with honey or agave syrup.
  • 1 piece Bay Leaf Adds aromatic depth to the brine.
For the Peppers
  • 5 pieces Jalapeno Peppers Use fresh and firm ones for unparalleled crunch.
For the Seasoning
  • 1 tbsp Oregano Mexican oregano works best.
  • 1 tsp Thyme Feel free to omit if not a fan.

Equipment

  • smoker
  • medium pot
  • mason jar

Method
 

Step-by-Step Instructions
  1. Preheat your smoker to a cozy 250°F (121°C) and wash the jalapeno peppers.
  2. Smoke the jalapenos for about 30 minutes until slightly dull in color.
  3. Remove and cool, then slice jalapenos into ⅛-inch rings, removing seeds if preferred.
  4. In a medium pot, combine water, vinegar, kosher salt, sugar, a bay leaf, oregano, and thyme. Bring to a gentle boil.
  5. Remove from heat, place jalapeno rings in a mason jar, and pour the hot brine over them.
  6. Cool to room temperature, secure the lid, and refrigerate for at least 8 hours before enjoying.

Nutrition

Serving: 1tablespoonCalories: 15kcalCarbohydrates: 3gSodium: 230mgPotassium: 50mgSugar: 1gVitamin C: 6mg

Notes

Store in an airtight container in the fridge for up to 3-4 weeks.

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