Bourbon Barrel–Aged Green Hot Sauce

• 1 lb jalapeño chiles, sliced ¼ inch thick
• 3 tablespoons kosher salt
• 1½

Firmly pack the chiles into a sterilized 1-quart mason jar. Add the salt, sugar, vinegar, water, and bourbon. If needed, top off with water so the jar is filled to the top and all the chiles are submerged. Seal tightly and shake the jar hard until the salt and sugar dissolve, about 1 minute. Let the contents of the jar pickle in a cool, dark place for 4–7 days. The time it needs to pickle will