Moonshine Pickles Recipe
This moonshine pickles recipe combines the tangy crunch of cucumbers with a bold kick of moonshine. It's an easy, fun twist on classic pickles, made with simple ingredients like vinegar, salt, garlic, dill, and your favorite moonshine. After just a few hours in the fridge, you'll have crisp, flavorful pickles ready to enjoy as a snack, side dish, or even a garnish for cocktails. Customize the recipe with your choice of spices or moonshine flavor for a unique touch!
Equipment
- Mason Jars
- Large pot
- Strainer
- Funnel
- Cutting board & knife
- Measuring Cups & Spoons
Ingredients
- 1 pint dill pickles 16 oz jar
- Up to 1 cup unflavored moonshine
- ¼ teaspoon Tabasco or Cholula hot sauce
- ¼ teaspoon crushed red pepper flakes
- Reserved pickle juice from the jar
Instructions
- Strain the Brine: Strain the brine from the dill pickles and set it aside for later use.
- Add the Moonshine: Pour up to 1 cup of unflavored moonshine into the pickle jar, filling it up to 1-1/2 inches from the top.
- Add Spices: Stir in ¼ teaspoon of Tabasco or Cholula hot sauce and ¼ teaspoon of crushed red pepper flakes for a little heat.
- Add Reserved Pickle Juice: Pour the reserved pickle brine back into the jar, filling it to the top. The brine should cover the pickles completely.
- Seal & Shake: Tightly cap the jar and shake vigorously to mix everything evenly.
- Refrigerate: Refrigerate the jar for at least 2 hours to allow the flavors to meld. For stronger flavor, refrigerate for 48-72 hours.
Notes
- Customization: Feel free to experiment with different moonshine flavors (apple pie, peach, etc.) for a unique twist.
- Storage: Store your pickles in mason jars in the fridge for 2-3 weeks for the best taste.
- Serving: Serve as a tangy snack, garnish for cocktails, or a side dish with BBQ or sandwiches.
- Alcohol Level: The alcohol flavor is mild, as most of it evaporates during the pickling process.