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)

Ingredients:

• 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

Directions:

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.)