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- 1 pound jalapeno peppers
- 1 ¼ cups distilled white vinegar
- 1 cup bourbon
- ½ cup honey
- 2 teaspoons coriander seeds
- 1 teaspoon salt
- 1 teaspoon yellow mustard seeds
- 2 bay leaves
Bourbon Pickled Jalapenos
1. Wearing disposable gloves, slice the jalapeno peppers into ¼-inch-thick rounds. Transfer to a jar.
2. Combine the vinegar, bourbon, honey, coriander seeds, salt, mustard seeds, and bay leaves in a small saucepan and bring to a boil, then simmer for 5 minutes.
3. Pour the hot liquid over the peppers and seal the jar with a tight-fitting lid, let cool to room temperature, and refrigerate. The peppers will be ready in 3 days, and they will keep for up to 2 weeks.