Preheat your smoker to a steady 250°F (121°C). Once heated, place the whole jalapenos inside and smoke them for about 30 minutes until they begin to develop light grill marks.

In a medium pot, combine filtered water, kosher salt, white vinegar, sugar, bay leaf, oregano, and thyme. Bring to a gentle boil, stirring until dissolved, then let sit for a couple of minutes.

Remove the smoked jalapenos and let them cool slightly. Slice them into ⅛-inch rings, removing seeds if desired, and stack them in a clean mason jar.

Pour the hot brine over the jalapenos in the jar, ensuring they are fully submerged. Let the jar come to room temperature before sealing.

Refrigerate for at least 8 hours (longer for more flavor) before enjoying your Smoked Pickled Jalapenos.