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Quick Bourbon Pickled Jalapenos




Source of Recipe


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List of Ingredients




1 pound(s) jalapeño 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

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Directions
1.Transfer sliced jalapeños 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 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.)




Recipe