No, the direct, high heat of the oven will cause the skin of the jalapenos to blister as well as cook and soften the flesh of the peppers. Also, there's no smoke. Unless you're burning something...

Can I use other peppers besides jalapenos?

Yes, this same method and brine will work with any of your favorite pickling peppers such as a Fresno or serrano. You can also use a combination.

Are pickled jalapenos spicy?

Generally, pickled jalapenos are more mild than raw, however, cooking the jalapenos does draw out more capsaicin. These smoked pickled jalapenos can be spicer than traditional ones.

What is the difference between a quick pickle and a fermented pickle?

Quick pickles, sometimes referred to as refrigerator pickles, combine a hot brine with a vinegar base. The acidic brine is more about adding flavor while making these pickled peppers ready to eat in about eight hours. Fermented pickles use water-based brine. Through the canning process oxygen is removed from the jars allowing probiotics to grow. These generally take at least seven days to cure.

Can I use a different vinegar?

You can use a different vinegar, but depending upon what you use, you might create a pickled jalapeno that has a little more sweetness, or a little more acidity.

How long do smoked pickled jalapenos last?

You can store these for 3-4 weeks in the refrigerator. However, they probably won’t last that long!

Smoked Pickled Jalapenos - Chiles and Smoke

Ingredients

Scale

10 jalapeno peppers
1 cup water
1 cup white vinegar
1 tablespoon kosher salt
1 tablespoon brown sugar
1 bay leaf
½ teaspoon Mexican oregano
½ teaspoon dried thyme

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Instructions

Preheat the smoker to 250°F. Place the jalapenos on the grates and allow them to smoke for about 30 minutes. They should still be firm, with mild grill marks and slightly duller color.
Slice the jalapenos into ⅛-inch rings. Remove the seeds for a more mild heat.
In a medium pot combine the water, salt, vinegar, sugar, bay leaf, oregano, and thyme and bring to a boil. Stir to dissolve the salt and sugar, then remove from the heat.
Transfer the jalapenos and salt to a 1-quart mason jar or similar container. Pour the hot brine over the top and let the jar cool at room temperature until it can be handled. Cover with a secure lid and rest in the refrigerator for at least 8 hours. Jalapenos will stay good for up to 3-4 weeks unless you eat them all first.

Author: Brad Prose
Prep Time: 5
Cook Time: 30
Category: Sauces & Salsas
Method: Smoking
Cuisine: Condiment