Preheat your smoker to 250°F and wash the jalapeno peppers thoroughly.

Smoke the jalapenos for about 30 minutes until firm and slightly dull in color.

Slice the smoked jalapenos into ⅛-inch rings, deseeding if desired.

Combine water, salt, vinegar, sugar, bay leaf, oregano, and thyme in a pot and bring to a boil.

Transfer sliced jalapenos to a mason jar and pour the hot brine over them.

Cool to room temperature, then refrigerate for at least 8 hours before serving.