Chef Edward Lee’s Bourbon Pickled Jalapeño Recipe

Foreword by: Fork & Stave

In his recently released cookbook, Smoke and Pickles, Chef Edward Lee offers up a recipe that will satisfy your sweet and spicy cravings in one bite.  These are easy to prepare and make a great topping for nachos, baked potatoes, or pizza and are equally good for a quick snack.  I left the seeds in my jalapeños, but you can remove them if you would like less heat.  I’ve made these many times this Summer and they are always a crowd pleaser.

Total Time: 25 minutes (5 min prep time)

Excerpt from Country Living


  • 1 Pound jalapeño peppers, 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

 Step 1

Transfer sliced jalapeños to a 2-quart screw-top jar.

Step 2
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.
Step 3
Pour hot liquid over jalapeños and seal jar with tight-fitting lid.  Let cool to room temperature; then refrigerate for 3 days before serving.  The jalapeño mixture can be stored in refrigerator for up to 2 weeks.