Bourbon Pickled Jalapenos Bourbon Pickled Jalapenos This recipe was originally featured in Chef Edward Lee's cookbook, Smoke + Pickles. We tried it out for Cookbook Club #2. 1. Wearing disposable gloves, slice the jalapeno peppers into ¼-inch-thick rounds. Transfer to a jar. 2. Combine the vinegar, bourbon, honey, coriander seeds, salt, mustard seeds, and bay leaves in a small saucepan and bring to a boil, then simmer for 5 minutes. 3. Pour the hot liquid over the peppers and seal the jar with a tight-fitting lid, let cool to room temperature, and refrigerate. The peppers will be ready in 3 days, and they will keep for up to 2 weeks. 1 pound jalapeno peppers, 1 ¼ cups distilled white vinegar, 1 cup bourbon, ½ cup honey, 2 teaspoons coriander seeds, 1 teaspoon salt, 1 teaspoon yellow mustard seeds, 2 bay leaves.

Make

Tip

De-seed the chilies if you're sensitive to spice.

Bourbon Pickled Jalapenos

This recipe was originally featured in Chef Edward Lee’s cookbook, Smoke + Pickles. We tried it out for Cookbook Club #2.

1 pound jalapeno peppers

1 ¼ cups distilled white vinegar

1 cup bourbon

½ cup honey

2 teaspoons coriander seeds

1 teaspoon salt

1 teaspoon yellow mustard seeds

2 bay leaves

1. Wearing disposable gloves, slice the jalapeno peppers into ¼-inch-thick rounds. Transfer to a jar.

2. Combine the vinegar, bourbon, honey, coriander seeds, salt, mustard seeds, and bay leaves in a small saucepan and bring to a boil, then simmer for 5 minutes.

3. Pour the hot liquid over the peppers and seal the jar with a tight-fitting lid, let cool to room temperature, and refrigerate. The peppers will be ready in 3 days, and they will keep for up to 2 weeks.

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