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!