quick bourbon-pickled peppers

This post has been a long time coming.  We've made a couple batches of these and given away most of them.  Benjamin is the only one who has consumed them because I just can't imagine doing so right now.  Since they're refrigerator pickles they need to be consumed sooner than later and given their heat it's hard to imagine consuming that many hot peppers in a matter of weeks.

First, Benjamin just pickled jalapenos, then he mixed it up and I'm told the second batch wasn't as hot and more bearable.  Given the fact that he didn't get hiccups right away, I'll take his word on it.

The peppers are pretty and if you have bourbon loving friends they'd make a fun gift even for Christmas given the read and green peppers.

Here's the recipe for you thanks to and loosely modified from Country Living

Ingredients You'll Need:
  • 1 pound jalapeño or other peppers or chiles sliced into 1/2 inch rounds
  • 1 1/4 cups distilled white vinegar
  • 1 cup bourbon
  • 1/2 cup honey
  • 2 teaspoons coriander seeds
  • 1 teaspoon salt
  • 1 teaspoon yellow mustard seeds
  • 2 bay leaves
1.  Transfer the peppers between four pint jars or one 2-quart jar.

2. In a saucepan combine vinegar, bourbon, honey, coriander seeds, salt, mustard seeds, and bay leaves.  Bring to a boil then simmer for 5 minutes. 

3.  Pour the hot liquid over the peppers and seal the jars.  Let them cool to room temperature then refrigerate for 3 days before trying them out.  They can be stored in the fridge for up to 2 weeks.

1 comment

  1. They are the best pickled peppers I have had. Good on hamburgures too!