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.