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Jar of smoked pickled jalapenos

Smoked Pickled Jalapenos

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Top it, chop it, crunch it, snack on it. However you decide to use Smoked Pickled Jalapenos, you will find yourself reaching into the pepper jar again and again.

  • Total Time: 35
  • Yield: About 3 Cups 1x


  • 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


  1. 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.
  2. Slice the jalapenos into ⅛-inch rings. Remove the seeds for a more mild heat.
  3. 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.
  4. 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
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