Bourbon-pickled jalapeños from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • bay leaves
  • bourbon
  • coriander seeds
  • honey
  • distilled vinegar
  • jalapeño chiles
  • yellow mustard seeds
  • EYB Comments

    Chill at least 3 days.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Honey-glazed roast duck

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill at least 3 days.

  • twoyolks on September 22, 2021

    Spicy but very tasty.

  • Totallywired on September 22, 2018

    Staple recipe. Absolutely delicious. A good sub is apple cider vinegar.

  • JoanN on July 30, 2013

    Should have tasted the jalapenos before pickling them. Mine were so unbearably hot I couldn't even eat a small piece of it being sure to eat neither rib nor seed. One-star rating is for my batch, which I had to throw away. Would try making them again, but only if I was sure the jalapenos were edible first.

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