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.
I big ‘o bucket of jalapeno hotness!
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.
These are not mini-pruners. Look at the size of this whopper.
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.
Bourbon from Kentucky, local honey and jalapenos from the garden.
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.
Local jalapenos from the garden and a local dried bay leaf from my bay tree.
I got one and a half pints out of this recipe.
Since I was storing these in the fridge, I used one of my Kilner jars.
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. 🙂
Unbelievably, we still have some jalapeno plants growing up here in upstate New York too. No hard frost yet. So I have been canning them too. Made an awesome jalapeno relish and will hopefully blog that up soon. But now I’m wishing I had a bottle of bourbon around to try your recipe!
Yeah, it is chilly. Wrote this post the past weekend. But, I am ready for fall.
Taking On Magazines
I don’t have any jalapeno plants, but I’m willing to go out and buy the peppers to make this. I can’t handle the heat, but Hubby likes it and I know he’d love these. I’m so glad you found the recipe (twice)!
Well this is a very creative jalapeno pepper! What a great idea to use Bourbon. I’m not familiar with Buffalo Trace, but I’ll be looking for it and hopefully I can find some jalapeno. I want these!
Definitely sweet and SPICY (read HOT). I can’t wait to use them in a dish. It is chili weather here so maybe tonight. These would be good on top of a steaming bowl of chili to add just a bit more heat.
[…] is still peppers all the time here at EE. To make room for those delicious Bourbon Pickled Peppers, I was cleaning out the fridge of the previously pickled jalapenos and carrots and using them in […]
tkwblog
Sweet and hot, what a fun pickle! I can just taste them on top of a thick and cheesy burger!
Comments & Replies
18 responses to “Bourbon-Pickled Jalapenos”
I would be so torn on those jalapeños, the honey and bourbon sound great…but I fear my heartburn would kick into overdrive!
Beautiful flowers you have there.
I plan on tearing into these tonight.
Unbelievably, we still have some jalapeno plants growing up here in upstate New York too. No hard frost yet. So I have been canning them too. Made an awesome jalapeno relish and will hopefully blog that up soon. But now I’m wishing I had a bottle of bourbon around to try your recipe!
I can’t wait to see that relish!
I love the idea! I also have plenty of bourbon in the house so I will have to try these! Um, Yesterday and today……not mild – COLD!
Yeah, it is chilly. Wrote this post the past weekend. But, I am ready for fall.
I don’t have any jalapeno plants, but I’m willing to go out and buy the peppers to make this. I can’t handle the heat, but Hubby likes it and I know he’d love these. I’m so glad you found the recipe (twice)!
I used a mix of mild and hot so I am hoping they are not uber hot.
I love jalapenos, so I’m loving this recipe! Will save for next year – thanks!
Whoa, Nellie! I just tried one. Super good flavor but HOT!
wow I have never had pickles made with whisky!
Now I want to try this recipe with other pickled things!
I like Buffalo Trace bourbon, too. But I’ve never thought to use burbon to pickle any sort of pepper. This is such a great idea – thanks so much!
You’re welcome! I really do want to try this with other pickles.
Well this is a very creative jalapeno pepper! What a great idea to use Bourbon. I’m not familiar with Buffalo Trace, but I’ll be looking for it and hopefully I can find some jalapeno. I want these!
Definitely sweet and SPICY (read HOT). I can’t wait to use them in a dish. It is chili weather here so maybe tonight. These would be good on top of a steaming bowl of chili to add just a bit more heat.
[…] is still peppers all the time here at EE. To make room for those delicious Bourbon Pickled Peppers, I was cleaning out the fridge of the previously pickled jalapenos and carrots and using them in […]
Sweet and hot, what a fun pickle! I can just taste them on top of a thick and cheesy burger!