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Whiskey-Pickled Jalapeños

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.

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


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.


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