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