Bourbon-Pickled Jalapenos

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  • 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


Wearing 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.