Pickled and Smoked Jalapeños - Charlie Oven

Pickled and Smoked Jalapeños

Servings   Prep Time      Cook Time

Multiple                5 minutes                     20-30 minutes


  • 500g Jalapenos
  • 300g Cider Vinegar
  • 200g Water
  • 100g White Sugar
  • 2x Sprigs of Dill
  • 1tsp corriander seeds


  1. Prepare the Charlie Oven for smoking with a small bed of charcoal with a couple of smoking wood chunks.  Apple wood works well.  Set the temperature to 110-120 °C.  
  2. Place the jalapeños directly on the grill rack in the upper part of the oven.  Turn after 10 minutes. Leave for another 10 minutes or until they look nicely wilted with smoky bits.  Leave to cool while you make the pickle juice.
  3. Put the water, vinegar, sugar, herbs and spices into a container and mix thoroughly to ensure the sugar has dissolved.  
  4. Add the Jalapeños.  
  5. Decant into an airtight container and the pickles will last a long time. 
  6. The pickled Jalapeños are ready to use in as little as 10 minutes.  

Leave a comment

Please note, comments need to be approved before they are published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.