Skip to main content

Whiskey-Pickled Jalapeños

By

I have no idea how long this post has been in my drafts folder. But I am determined to clean up my blog which means posting all of these old recipes that never made it to public viewing. Sorry! 

These are not processed, so they are not shelf stable. Keep them in your fridge and eat them within two to three weeks. If you process them in a water bath, they'll keep longer.

Ingredients 
makes three half pint jars or so


  • 1 pound jalapeños, sliced into 1/2" rounds (I had both green and yellow peppers)
  • 1-1/4 C vinegar (I used an apple cider vinegar)
  • 1 C whiskey
  • 1/2 C honey (I used a raw local honey)
  • 2 t coriander seeds
  • 1 t mixed peppercorns
  • 1/2 t black mustard seeds
  • 2 bay leaves

Procedure

In a medium saucepan, combine vinegar, whiskey, honey, coriander seeds, peppercorns, mustard seeds, and bay leaves. Bring to a boil. Simmer for 5 minutes.

Place jalapeños in the pan and let stand for 3 to 4 minutes. Spoon jalapeños into small jars and pour the liquid and spices over them, dividing as evenly as you can. I got three half pint jars out of this.


Cover the jars and let cool to room temperature. Refrigerate for 3 days before serving. They will keep for two to three weeks in the fridge.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more