Quick Bourbon-Pickled Jalapeños

Name: Quick Bourbon-Pickled Jalapeños
Prep time: 5 min
Total time: 20 min
Yield: 16 serving(s)
Ingredients: 1 lb. jalapeño peppers; 1 1/4 c. distilled white vinegar; 1 c. bourbon; 1/2 c. honey; 2 tsp. coriander seeds; 1 tsp. salt; 1 tsp. yellow mustard seeds; 2 bay leaves

By Edward LeePublished: Apr 5, 2013

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Yields:

16 serving(s)

Prep Time:

5 mins

Total Time:

20 mins

Cal/Serv:

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Sweet meets heat in these honey-bourbon-soaked peppers. Instead of fermenting the veggies for a couple weeks, Lee uses vinegar to speed up the process. "Yes, true pickles would keep longer," he admits, "but these are so good, they won't last long anyway."

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Directions

1. Step 1Transfer sliced jalapeños to a 2-quart screw-top jar.
2. Step 2In a small saucepan, combine vinegar, bourbon, honey, coriander seeds, salt, mustard seeds, and bay leaves. Bring to a boil; then simmer for 5 minutes.
3. Step 3Pour hot liquid over jalapeños and seal jar with tight-fitting lid. Let cool to room temperature; then refrigerate for 3 days before serving. (Jalapeño pickles can be stored in refrigerator for up to 2 weeks.)