Bourbon–Pickled Jalapenos

We love this recipe. Awesome with cheese & crackers. *I add a couple Frenso peppers for flavor & color. Bourbon–Pickled Jalapenos 1 pound of jalapeno peppers 1 1/4 cups distilled white vinegar 1 cup bourbon 1/2 cup honey 2 teaspoons coriander seeds 1 teaspoon salt 1 teaspoon yellow mustard seeds 2 bay leaves Slice the jalapenos into 1/4 inch thick rounds. Place into jar. Combine the vinegar, bourbon, honey, coriander seeds, salt, mustard seeds and bay leaves into a small saucepan. Bring to a rolling boil and then simmer for 5 minutes. Pour the hot liquid over the peppers in the jar. Seal the jar with a tight-fitting lid and allow the jar to cool to room temperature. Refrigerate. Allow the peppers to "pickle" for three days. The peppers will keep for two weeks.