Sunday, August 18, 2013

Bourbon Pickled Jalapeños

Boyfriend absolutely loves jalapeños and absolutely loves bourbon. This recipe was a must! They're great on sandwiches, or just to eat by themselves!**

**Note: These pickles are EXTREMELY spicy if you don't remove the seeds just before eating them. We learned this the hard way!

(Adapted from Country Living)


  • 1 pound Jalapeño Peppers, sliced into 1/2-inch rounds
  • 1 1/4 cup Distilled White Vinegar
  • 1 cup Bourbon
  • 1/2 cup Honey
  • 2 teaspoons Coriander Seeds
  • 1 teaspoon Salt
  • 1 teaspoon
  • Yellow Mustard Seeds
  • 2 Bay Leaves


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

No comments:

Post a Comment