there are few things greater in life than bourbon and hot chilies, amirite? once upon a time, i had a CSA in virginia and it was pepper season. i love pickling but am just okay at it, this recipe was exciting though.
as a nomadic spirit i exist in a state of intrigue around cultural fusion. edward lee is one of those culinary influences who marries two seemingly unrelated culinary traditions with his own palate preferences and restaurant experiences. much to my delight, the result is a celebration of all of the tangy, briney, smokey, umami flavors that i happen to love. korean meets south– really really though, does it get better than that?
i recommend lee’s Smoke and Pickles as an excellent guide to learning how to play with flavors, especially for lovers of the south, or korean fare. note that it is very meat heavy. but there’s a cocktail section!
i followed this recipe closely, making a few adaptations which i starred with an asterisk (*) on the ingredients list. i am only slightly grossed out to have also found it on Goop just now. BUT GUYS MY JALAPENOS LOOK BETTER:
Edward Lee’s Bourbon Pickled Jalapenos
(makes one large jar full)
1 pound jalapeno peppers (but i use seasonal peppers, whatever comes in my CSA)
1 cup distilled white vinegar
1/4 cup apple cider vinegar*
1 cup bourbon
½ cup honey
2 teaspoons coriander seeds
1/2 teaspoon black pepper corns*
1 teaspoon salt
1 teaspoon yellow mustard seeds
2 bay leaves
1. slice jalapenos as thin as you’d prefer- 1/4 is a good width. place in wide-mouthed jar.
2. bring the vinegar, bourbon, honey, coriander seeds, salt, mustard seeds, and bay leaves to a boil, then simmer for 5 minutes. watch this closely because the vinegar will evaporate quickly.
3. pour the liquid over the peppers. seal tightly, set aside and refrigerate when cool.