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
Ingredients:
- 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.
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