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Moonshine Pickles

Moonshine Pickles
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Tangy, crisp, and subtly sweet pickles infused with the distinct warmth of moonshine. These Southern-inspired quick pickles balance the heat of red pepper with the cool crunch of cucumber, perfect as a snack or alongside barbecue.

Ingredients

Scale
  • 2 large English cucumbers (about 1 pound total), thinly sliced into 1/4-inch rounds
  • 1/2 cup moonshine (80 proof, such as unaged corn whiskey)
  • 1/2 cup distilled white vinegar (5% acidity)
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 2 cloves garlic, smashed
  • 1 teaspoon dill seed
  • 1/2 teaspoon red pepper flakes
  • 1 bay leaf

Instructions

  1. Place the sliced cucumbers in a large, nonreactive bowl or a 1-quart clean glass jar. The English cucumber’s thin skin and minimal seeds ensure a crisp texture; avoid waxed cucumbers as they can affect brine absorption.
  2. In a small saucepan over medium-high heat, combine the moonshine, white vinegar, water, sugar, kosher salt, smashed garlic, dill seed, red pepper flakes, and bay leaf. Stir gently to dissolve the sugar and salt. Bring the mixture to a rolling boil — you’ll see large bubbles forming across the surface — and let it boil for 1 minute. This step sterilizes the brine and fully infuses the flavors.
  3. Remove the saucepan from the heat and carefully pour the hot brine over the cucumber slices, ensuring they are completely submerged. The heat of the brine will slightly soften the cucumbers while preserving their crunch; do not stir vigorously to avoid breaking the slices.
  4. Let the mixture cool uncovered at room temperature for 15 minutes. During this time, the cucumbers will begin to absorb the brine, and the garlic and spices will release their aromatics. The brine should still be warm but not hot to the touch when you proceed.
  5. Once cooled, cover the bowl or seal the jar with a tight-fitting lid. Transfer the container to the refrigerator and let the pickles chill for at least 24 hours before serving. This resting period allows the flavors to meld and the cucumbers to become tangy and tender-crisp; the pickles will continue to develop depth for up to 5 days.
  6. After 24 hours, taste a pickle. It should be pleasantly sour with a gentle sweetness and a lingering warmth from the moonshine and pepper flakes. If a stronger flavor is desired, let them sit an additional 12-24 hours. The garlic cloves can be left in for a milder garlic note or removed after 24 hours to prevent over-pungency.
  7. For serving, use a slotted spoon to transfer pickles to a small dish, leaving the brine behind. They are best served chilled as a tangy snack, alongside grilled meats, or on a charcuterie board.
  8. Store any leftover pickles in the sealed container in the refrigerator for up to 2 weeks. The brine can be reused once for another batch of sliced cucumbers; simply bring it back to a boil and pour over fresh cucumbers.

Notes

These pickles require a minimum 24-hour refrigeration before serving for optimal flavor. Store in an airtight container in the refrigerator for up to 2 weeks. Do not freeze, as the cucumbers will become mushy upon thawing. The brine can be reused once for a second batch — just add fresh spices if desired. If you prefer less sodium, reduce the kosher salt to 2 teaspoons, but note that salt is crucial for preserving texture and flavor.

Nutrition

Keywords: moonshine pickles, refrigerator pickles, quick pickles, Southern pickles, cucumber pickles, spicy pickles, moonshine recipe, pickling recipe, homemade pickles, snack, barbecue side

Find it online: https://copycatkitchenco.com/moonshine-pickles/