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Smoked Pickled Jalapeños

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Smoked Pickled Jalapeños bring together the bold heat of fresh jalapeños with a deep, smoky flavor and the tangy kick of pickling brine. These spicy-sweet peppers are perfect for topping tacos, burgers, nachos, or adding to sandwiches and charcuterie boards. The combination of smoke and vinegar makes these jalapeños an irresistible condiment you’ll want to keep on hand!

Why You’ll Love This Recipe

  • Smoky and tangy – The Traeger adds rich, wood-fired depth to the pickled jalapeños.
  • Great for topping – Use them on tacos, burgers, hot dogs, or sandwiches.
  • Easy to make – Simple ingredients and a quick smoking process.
  • Perfect for storage – Keeps well in the fridge for weeks.
  • Customizable – Adjust the heat, sweetness, or seasonings to your liking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Smoking:

  • Fresh jalapeños, sliced into rings
  • Olive oil

For the Pickling Brine:

  • White vinegar
  • Water
  • Sugar (optional, for a slight sweetness)
  • Kosher salt
  • Garlic cloves, smashed
  • Black peppercorns
  • Mustard seeds
  • Bay leaf

Directions

Step 1: Preheat the Smoker

  1. Set your Traeger to 180–200°F and let it preheat for about 15 minutes. Use applewood, cherry, or hickory pellets for a balanced smoky flavor.

Step 2: Smoke the Jalapeños

  1. Toss jalapeños in olive oil – Lightly coat them to prevent drying out.
  2. Arrange on a smoker tray – Spread out the jalapeño slices evenly on a grill-safe tray or wire rack.
  3. Smoke for 45 minutes to 1 hour – This gives them a deep smoky essence while keeping them crisp.

Step 3: Prepare the Pickling Brine

  1. Heat the vinegar and water – In a saucepan over medium heat, combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, and bay leaf. Simmer until the salt and sugar dissolve.
  2. Let it cool slightly – Remove from heat and allow it to cool for a few minutes.

Step 4: Pickle the Jalapeños

  1. Transfer jalapeños to a jar – Place the smoked jalapeño slices into a clean mason jar.
  2. Pour the brine over the jalapeños – Ensure they are fully submerged.
  3. Seal and refrigerate – Let them sit for at least 24 hours before eating for the best flavor.

Servings and Timing

  • Servings: 1–2 pint jars
  • Prep Time: 10 minutes
  • Smoke Time: 45 minutes – 1 hour
  • Pickling Time: 24 hours minimum
  • Total Time: 1 hour 10 minutes (plus pickling time)

Variations

  • Sweet & Spicy Jalapeños – Add more sugar or honey to balance the heat.
  • Extra-Garlic Pickled Jalapeños – Double the garlic for a bolder kick.
  • Mexican-Inspired – Add oregano and a splash of lime juice.
  • Fermented Jalapeños – Skip the vinegar and let them naturally ferment in saltwater.
  • Mild Version – Use a mix of jalapeños and milder peppers like banana peppers.

Storage/Reheating

  • Storage: Keep in an airtight jar in the fridge for up to 3 months.
  • Reheating: Not necessary—enjoy straight from the jar!
  • Freezing: Not recommended, as freezing changes the texture.

FAQs

How spicy are smoked pickled jalapeños?

They retain their natural heat, but the pickling process mellows them slightly.

What’s the best wood for smoking jalapeños?

Apple, cherry, and hickory work well for a balanced smoky flavor.

Can I make these shelf-stable?

For long-term storage, follow canning procedures and use sterilized jars.

How long before I can eat them?

Let them sit for at least 24 hours, but the flavor gets better after a few days.

Can I pickle whole jalapeños instead of slices?

Yes, but whole peppers take longer to absorb the brine—let them sit for at least 1 week.

Will the jalapeños stay crunchy?

Yes! Smoking and pickling them properly keeps them crisp.

Can I use red jalapeños?

Absolutely! They add a sweeter, slightly different heat.

How do I reduce the heat level?

Remove the seeds and membranes before pickling.

Can I use apple cider vinegar instead of white vinegar?

Yes! Apple cider vinegar adds a tangier, slightly sweeter taste.

What can I use these for?

Top tacos, burgers, nachos, hot dogs, sandwiches, or mix into salads and salsas.

Conclusion

Smoked Pickled Jalapeños are the ultimate combination of smoky, tangy, and spicy flavors. Whether you’re adding them to tacos, burgers, or sandwiches, they bring the perfect balance of heat and acidity. Easy to make and perfect for storing, these jalapeños will become a go-to condiment in your kitchen. Fire up your Traeger and enjoy the smoky goodness today!

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Smoked Pickled Jalapeños

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These Smoked Pickled Jalapeños combine the best of both worlds—rich, smoky flavor from the grill and the tangy, spicy kick of pickled peppers. They’re perfect for topping burgers, tacos, sandwiches, or adding to charcuterie boards.

  • Author: Beth
  • Prep Time: 10 minutes
  • Chill Time: 24 hours
  • Cook Time: 1 hour
  • Total Time: 25 hours
  • Yield: 1 quart jar 1x
  • Category: Condiments
  • Method: Smoking & Pickling
  • Cuisine: American, BBQ, Mexican

Ingredients

Scale
  • 1 lb fresh jalapeños
  • 1 tbsp olive oil
  • 1 cup white vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp kosher salt
  • 2 cloves garlic, smashed
  • 1 tsp black peppercorns
  • ½ tsp mustard seeds (optional)
  • ½ tsp coriander seeds (optional)

Instructions

1. Smoke the Jalapeños:

  1. Preheat your Traeger or smoker to 225°F using applewood or hickory pellets for a mild smoky flavor.
  2. Rinse the jalapeños and pat dry. Toss them lightly with olive oil.
  3. Place the whole jalapeños directly on the grill grates and smoke for 45-60 minutes, until they soften slightly and absorb the smoky flavor.

2. Slice the Peppers:

  1. Remove the jalapeños from the smoker and let them cool slightly.
  2. Slice into rings (or leave whole for extra heat). Remove seeds if you want a milder spice level.

3. Make the Pickling Brine:

  1. In a small saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, and coriander seeds.
  2. Bring to a gentle boil, then remove from heat.

4. Pickle the Jalapeños:

  1. Pack the sliced smoked jalapeños into a sterilized glass jar.
  2. Pour the hot brine over the jalapeños, ensuring they are fully submerged.
  3. Let the jar cool to room temperature, then seal and refrigerate.

5. Rest & Enjoy!

  • Let the jalapeños pickle for at least 24 hours before using (flavors improve after a few days).
  • Store in the fridge for up to 3 months.

Serving Ideas:

 

  • Add to nachos, tacos, or burgers.
  • Mix into coleslaw, potato salad, or deviled eggs for a tangy twist.
  • Use the pickling brine for cocktails or marinades!

 

Notes

  • Want them hotter? Use red jalapeños or serrano peppers.
  • Milder flavor? Reduce the smoking time to 30 minutes.
  • Make them shelf-stable: Process the jars in a hot water bath for 10 minutes.

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