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    Quick Bourbon Pickled Jalapenos

    Source of Recipe


    List of Ingredients

    1 pound(s) jalapeņo peppers, sliced into 1/2-inch rounds
    1 1/4 cup(s) distilled white vinegar
    1 cup(s) bourbon
    1/2 cup(s) honey
    2 teaspoon(s) coriander seeds
    1 teaspoon(s) salt
    1 teaspoon(s) yellow mustard seeds
    2 bay leaves


    1.Transfer sliced jalapeņos to a 2-quart screw-top jar.
    2.In 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.Pour hot liquid over jalapeņos and seal jar with tight-fitting lid. Let cool to room temperature; then refrigerate for 3 days before serving. (Jalapeņo pickles can be stored in refrigerator for up to 2 weeks.)





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