The Plainsman's Kitchen: Bourbon-pickled jalapenos

Bourbon-pickled jalapenos

One last batch of jalapenos from the garden, mixed with a little bourbon and honey, make for a nice segue into fall.

I got the last of the jalapenos from my brother this weekend. They were shiny and perfect, and I wasn't quite sure I wanted to fry them. I knew that there was no way we were going to be able to eat all of them raw before they went bad, so I decided the next best thing was to soak them in bourbon. Isn't that every jalapeno's dream?

Bourbon-pickled jalapenos

Barely adapted from Smoke & Pickles by Edward Lee

Yield: 1½ quarts

Ingredients

Slightly less than 1 pound of jalapeno peppers

1¼ cups distilled white vinegar

1 cup bourbon

½ cup honey

2 teaspoons coriander seeds

1 teaspoon salt

1 teaspoon yellow mustard seeds

2 bay leaves

Directions

Slice the jalapenos into ¼ inch thick rounds. Place into jar.

Photo_1_medium

Combine the vinegar, bourbon, honey, coriander seeds, salt, mustard seeds and bay leaves into a small saucepan. Bring to a rolling boil and then simmer for 5 minutes.

Photo_2_medium

Pour the hot liquid over the peppers in the jar. Seal the jar with a tight-fitting lid and allow the jar to cool to room temperature. Refrigerate. Allow the peppers to "pickle" for three days. The peppers will keep for two weeks.

Notes

This is a "quick pickle" recipe and it relies on the vinegar to supercharge the pickling process. A true pickle is a vegetable that has fermented in brine and requires the full blown canning process -- boiling jars, boiling lids, water bath and waiting for the lids to "pop." I just don't have time for true canning at the moment. Maybe I'll try that during basketball baseball the offseason.

Every time I followed the recipe exactly (it actually calls for one pound of jalapenos), I never had enough liquid to cover the peppers. This could be directly related to the jars I use. I currently use .75L Le Parfait jars because I like the convenience of the wire hinge and the orange rubber seal. I generally use 12-14 ounces of jalapenos (depending on the volume ready to be picked from the plant). If I have more or less, I adjust the ingredients accordingly.

These are fantastic on sandwiches or dropped into a glass of vodka for a bracing take on a dirty martini. I personally like to add a spoonful of the sweet brine to a little bourbon with some mint.

If you are not a jalapeno fanatic like we are, I suggest deseeding a few peppers here and there. The three-day cure won't remove all the heat, so if you see me on Saturday with tears streaming down my face, one of two things has happened. One, I ate too many jalapenos or two, my football child -- Chris Davis -- has returned a punt for a touchdown. Either way, #wardamn.

More from College and Magnolia:

Share on Fancred

X
Log In Sign Up

forgot?
Log In Sign Up

Forgot password?

We'll email you a reset link.

If you signed up using a 3rd party account like Facebook or Twitter, please login with it instead.

Forgot password?

Try another email?

Almost done,

By becoming a registered user, you are also agreeing to our Terms and confirming that you have read our Privacy Policy.

Join College and Magnolia

You must be a member of College and Magnolia to participate.

We have our own Community Guidelines at College and Magnolia. You should read them.

Join College and Magnolia

You must be a member of College and Magnolia to participate.

We have our own Community Guidelines at College and Magnolia. You should read them.

Spinner.vc97ec6e

Authenticating

Great!

Choose an available username to complete sign up.

In order to provide our users with a better overall experience, we ask for more information from Facebook when using it to login so that we can learn more about our audience and provide you with the best possible experience. We do not store specific user data and the sharing of it is not required to login with Facebook.

tracking_pixel_9347_tracker