As gardeners, we are dependent on the seasons. Although it is well into fall here, we are still having very mild days. This means we are trying to keep our summer produce still producing like tomatoes and peppers.
The peppers seem to love this time of year, especially the jalapenos. I have tried to put up as many as possible. I have pureed them to freeze in ice cube trays to throw into chilis this winter. I have canned them with carrots. We have eaten 100 or so poppers. Most recently, I am working on hot sauces. And, we hope to smoke and dry some as chipotles.
I want something new.
I found this recipe in Country Living in the early summer and pinned it up for later use. I almost forgot about it but luckily found it in time for the last go-round of peppers.
1 lb. jalapeño peppers, sliced into 1/2-inch rounds
1 1/4 c. white vinegar
1 c. bourbon (I used Buffalo Trace—see note below.)
1/2 c. local honey
2 t. coriander seeds
1 t. sea salt
1 t. yellow mustard seeds
2 bay leaves
Transfer sliced jalapeños to a 2-quart screw-top jar.
In a small saucepan, combine vinegar, bourbon, honey, coriander seeds, salt, mustard seeds, and bay leaves. Bring to a boil; then simmer for 5 minutes.
Pour hot liquid over jalapeños and seal jar with tight-fitting lid. Let cool to room temperature; then refrigerate for 3 days before serving. (Jalapeño pickles can be stored in refrigerator for up to 2 weeks.)
The bourbon-honey-vinegar mixture smells delicious while it is simmering.
I got one and a half pints out of this recipe.
Note: We bought a bottle of Buffalo Trace Kentucky Bourbon after seeing David Chang visit the plant on Mind of a Chef (love this show). He visited their facility in the “Gluttony” episode in season one. He got a bit toasted…enough said. 🙂
Since it is fall, the mums are abloom.
Abby, can you find anything in this bunch?
Hugs and giggles!