- 1 lb jalapeno peppers
- 1 1/2 cups distilled white vinegar
- 1 cup bourbon
- 1/2 cup honey
- 2 tsp coriander seeds
- 1 tsp salt
- 1 tsp yellow mustard seeds
- 2 bay leaves
DirectionsWearing disposable gloves (if you have or want them), slice the jalapenos into 1/4-thick rounds. Transfer to a jar.
Combine 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.
Pour the hot liquid over the peppers and seal the jar(s) 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.