Happy Friday everyone! It has been awhile since I did a food post, so today I am sharing with you what may be my new favorite condiment, quick pickled bourbon jalapenos. These are sweet, sour, and spicy all in one bite. What more can you ask for? They go perfectly on pulled pork or any type of barbecue for that matter. The pickled taste of the jalapeno cuts the smokiness and creates balance. They are also very quick and easy to make. Give them a try this weekend. You won't be disappointed.
Quick Bourbon Pickled Jalapenos
recipe adapted from Country Living magazine
1 lb jalapenos sliced into rounds
1 1/4 cup distilled white vinegar
1 cup bourbon ( I use Jim Beam)
1/2 cup honey
2 teaspoons pickling spices
1 teaspoon salt
1 teaspoon yellow mustard seed
1 bay leaf
Transfer jalapenos to screw top jars. In a small saucepan, combine vinegar, bourbon, honey, pickling spices, salt, yellow mustard seeds, and the bay leaf. Bring to a boil, then simmer for 5 minutes. Pour hot liquid into a strainer over the jars of jalapenos. Seal with a tight fitting lid. Let cool until room temperature ; then refrigerate for 3 days before serving, They can be refrigerated up to two weeks.
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