Sunday, July 6, 2014

Quick Bourbon-Pickled Jalapenos

Sweet meets heat in these honey-bourbon-soaked peppers. Instead of fomenting the veggies for a couple of week Edward Lee uses vinegar to speed up the process in his new cookbook Smoke and Pickles. Lee is the owner of 610 Magnolia in Louisville, Kentucky. Lee says " Yes, true pickles would take longer, but these are so good, they won't last long anyway."
Living between Texas and Arizona {depending on the time of year}, Bubba, the crew and I love our heat anyway we can get it. Jalapenos are a mainstay in the pantry of both of our homes and the tour bus too.

Ingredients: 

  • 1 pound jalapeno peppers, sliced into 1/2-inch rounds
  • 1 1/4 cups distilled white vinegar
  • 1 cup bourbon
  • 1/2 cup honey
  • 2 teaspoons corriander seeds
  • 1 teaspoon salt
  • 1 teaspoon yellow mustard seeds
  • 2 bay leaves

Directions: 

  1. Transfer sliced jalapenos to a 2-quart mason jar.
  2. In a small saucepan, combine vinegar, bourbon, honey, coriander, salt, mustard seeds and bay leaves. Bring to a boil; then simmer for 5 minutes.
  3. Pour hot liquid over the jalapenos and seal the jar with a tight fitting lid. Let cool to room temperature; the refrigerate for 3 days before serving. {jalapeno pickles can be stored in refrigerator for up to 2 weeks.}
WORKING TIME: 5 MINUTES
TOTAL TIME: 20 MINUTES PLUS COOKING
MAKES 16 SERVINGS   
 
 
 

recipe from Smoke and Pickles Cookbook