Step 1

Preheat the pellet grill to 250°F.

Step 2

Slice the jalapenos into rings and discard the stem.

Step 3

Place the rings onto a parchment-lined baking sheet, and put it into the smoker. Let them smoke for 20-25 minutes.

Step 4

While the peppers are smoking, make the brine by placing the water, vinegar, pickling spice, sugar, and salt into a small pot. Heat over medium heat until it is at a low simmer and the sugar dissolves.

Step 5

Put the smoked peppers into a pint jar and pour the brine over the top. Fill to almost the top and seal with a lid. Let cool on the counter for an hour or so before sticking the jar in the fridge.

Step 6

Enjoy on nachos, tacos, burritos, eggs, pizza, or whatever else you can dream up!