Quick Bourbon-Pickled Jalapeños
1 pound of jalapeño peppers, sliced into 1/2-inch rounds
1 1/4 cups of distilled white vinegar
1 cup of bourbon
1/2 cup of honey
2 teaspoons of coriander seeds
1 teaspoon of kosher salt
1 teaspoon of yellow mustard seeds
2 bay leaves
Wash and slice the jalapenos. Add the peppers into two one-quart screw top jars.
Place a small sauce pan on the stove top. Add the remaining ingredients to the pan and stir together. Bring this mixture to a boil and then reduce the heat until it is just simmering. Allow the mixture to simmer for five minutes.
Carefully pour the hot liquid over the jalapenos. Seal the jar with a tight-fitting lid. Let the jars cool to room temperature. When the jars are completely cool, place them in the refrigerator for three days before serving.
These can be stored in the refrigerator for up to two weeks, if they last that long.