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Bourbon Jalapenos

ProjectTwin

ProjectTwin

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I've been making these for a few years, but this is the recent 2lb batch.

Great on burgers and such.

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This was a new bottle. :laughing:
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www.countryliving.com

Quick Bourbon-Pickled Jalapeños

Sweet meets heat in these honey-bourbon-soaked peppers.
www.countryliving.com www.countryliving.com
 
Is the bourbon even remotely drinkable afterwards? We do this with tequila to make spicy margos but that is obviously to benefit the tequila.

EDIT: Just read the recipe. NO the bourbon is not drinkable!!! I thought you were just dumping straight bourbon over the slices. I was trying to think of a cocktail recipe this would work in and was coming up short. :homer::homer::homer:


hijack: for a killer take on an old fashioned, steep honey comb and blackberries in your favorite whisky/bourbon for a few weeks and then proceed as usual...

But yeah, definitely going to try this...
 
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Sorry - I was away on travel....

These are amazing. Just plopped a spoonful of these on top of a smoked & seared top sirloin and they are a perfect accompaniment. Wife does not like whisky/bourbon but I'll try to sneak them into her next burger (hide under the cheese)

I am pleased how crisp they remained. I followed the recipe loosely (rough measures), and I didn't even use Woodford - I dropped down and grabbed a bottle of Evan Williams :flipoff2:

They are definitely staying in the rotation in my kitchen. I already have fwd'd the recipe more than once.

Thank you for sharing.
 
Firstram said:
They have a fantastic flavor and are more firm / crisp than our usual pickled jalapeños. This years crop of peppers is painfully hotter than usual so, I have to take it slow or pay for it all night long :lmao:
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It cracks me up when people ask "Are they hot?"

How TF would I know? :laughing: I don't make the peppers hotter. They are what they are.


dwygrsshpr said:
Sorry - I was away on travel....

These are amazing. Just plopped a spoonful of these on top of a smoked & seared top sirloin and they are a perfect accompaniment. Wife does not like whisky/bourbon but I'll try to sneak them into her next burger (hide under the cheese)

I am pleased how crisp they remained. I followed the recipe loosely (rough measures), and I didn't even use Woodford - I dropped down and grabbed a bottle of Evan Williams :flipoff2:

They are definitely staying in the rotation in my kitchen. I already have fwd'd the recipe more than once.

Thank you for sharing.
Click to expand...

The crisp/firmness comes from not doing a normal pickling. Realistically you could let the "pickling solution" cool, fill the jars almost to the top, then pour some hot pickling solution on top and cap them.

The hot air above the final pour of hot pickling solution will cause the lid to suck down and seal when it cools.

My mom didn't believe that I could seal without filling the jar with hot solution and only pouring it on the very top. Showed her and blew her mind.

Realistically it's just a hot/cold air density thing.
 
Yeah i only go to the store once a month so you got a while yet. I also plan on drinking the jar bourbon.
 
It's probably self-evident, but these are wicked on a steak fajita. I had a leftover top sirloin and some brisket from the weekend smoke session from above where I first used them.

Sliced real thin, sauteed with some onions and garlic, a little taco seasoning, homemade guac, mexican blend, and three of these on top per tortilla. The burn is oh so pleasant - and perfectly offset by the sweetness of the honey (I used agave) and bourbon.

Going into the permanent rotation!
 
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Been making these for years.

Funny, popped up on my FB feed, when I shared the recipe Aug2, 2015.
 
We up some of the ingredients, I think:

1 lb jalepenos
1 1/4 cup white vinegar
1 cup bourbon
3/4 cup honey
1 tbsp pickling spice
1 tsp sea salt
Wash and slice peppers and put in clean canning jar. All other ingredients into saucepan. Bring to a boil and then simmer for 5 min. Stir well so honey doesn't burn and watch out for foaming over. Pour hot liquid over peppers and seal. I refrigerate them but you can also water bath them to truly can them.
 
Its about 1 lb divided up into 3 jars. One made their way into same brats i grilled last night. But gittdamn these ones have some heat to them, i nearly gassed out the whole kitchen when I was chopping them. Wife walked in and started coughing
 
Fishnbeer said:
Its about 1 lb divided up into 3 jars. One made their way into same brats i grilled last night. But gittdamn these ones have some heat to them, i nearly gassed out the whole kitchen when I was chopping them. Wife walked in and started coughing
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:laughing:

I've never done it, but I've heard of people cutting shit underwater to prevent that.
 
Fishnbeer said:
Its about 1 lb divided up into 3 jars. One made their way into same brats i grilled last night. But gittdamn these ones have some heat to them, i nearly gassed out the whole kitchen when I was chopping them. Wife walked in and started coughing
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Our recent batch is hotter than any jalapeños I’ve ever had, I wish we had cut strips and seeded them! My wife’s fingers were numb after cutting them up!
 
Ours have had some heat this year too. I don't mind it. Couple years back everyone we purchased from Acme or the local Farmer's Mkt was no hotter than a green bell pepper. Problem is you never know until you bite into one (or rub your eyes after slicing lol).

If I have to do more than a few at a time, I may put on some nitrile gloves.
 
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Firstram said:
Our recent batch is hotter than any jalapeños I’ve ever had, I wish we had cut strips and seeded them! My wife’s fingers were numb after cutting them up!
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dwygrsshpr said:
Ours have had some heat this year too. I don't mind it. Couple years back everyone we purchased from Acme or the local Farmer's Mkt was no hotter than a green bell pepper. Problem is you never know until you bite into one (or rub your eyes after slicing lol).

If I have to do more than a few at a time, I may put on some nitrile gloves.
Click to expand...

Fishnbeer said:
Ohhhh dear god covid is making the peppers hotter!
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AKnate said:
They are all hot, and ruin a good hamburger or pizza. Green peppers are ok though.
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My wife made chicken and fried rice with jalapeños for dinner last night. Diced and cooked with a meal in appropriate proportions, peppers make the meal! My recent 10 week stay in Abq really taught me to embrace Hatch Chilies! Mild heat with a slightly sweet flavor, they are good on everything!
 
I was thinking about where else I can use these in recipes and pizza came to mind:

White pizza (your basic crust, olive oil, mozz, and garlic), crumbled bacon, and a whole jar of these fuckers.

Obviously cook the bacon ahead of time and allow to cool so it crumbles easily. Cook your white pizza however you do you (scratch, boboli, whatev)*

After the pizza is done (or very near done), throw on the bacon and as many joyous pennies you want. Lightly sprinkle with some finely shredded mozz just so the bacon and jalapenos don't slide off, and then finish cooking long enough for that top (light) layer of cheese to melt.

I will test this in the kitchen very soon and report back.

*If you need help with pizza, we have a whole thread on that too :smokin:
 
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