Moonshine Pickles Recipe
Moonshine pickles are a type of pickle that is made by fermenting cucumbers in a mixture of vinegar and Moonshine. They are popular in the Southern United States, where Moonshine is traditionally made. The recipe for Moonshine pickles is simple and can be made at home with minimal equipment.
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Servings: 5 people
Calories: 35kcal
Equipment
- 1 jar
Ingredients
- 5 Small Pickling Cucumbers Sliced Horizontally - Crisp and refreshing, pickling cucumbers provide a satisfying crunch and a subtly sweet taste. When soaked in the brine, they absorb the tangy flavors, creating a delightful contrast between their natural freshness and the pickling spices.
- 1/2 Tablespoon Whole Black Peppercorns - Bold and pungent whole black peppercorns add a spicy kick, creating a zesty contrast to the cucumbers' natural sweetness. Their sharp, aromatic flavor intensifies as they mingle with the brine, adding depth to the pickles.
- 5 Medium Sprigs Fresh Dill - Fragrant and aromatic fresh dill infuses the pickles with a garden-fresh aroma and a hint of anise-like flavor. It enhances the overall freshness of the pickles, adding a pleasant herbal note to the brine.
- 1/2 Small Garlic Clove Optional - Pungent and aromatic, garlic adds a savory depth to the pickles. Its presence in the brine infuses a mild garlicky essence, elevating the overall flavor profile of the pickled cucumbers. This ingredient is optional, allowing for a customizable flavor experience.
- 1/2 Tablespoon Whole Mustard Seeds - Earthy and slightly bitter whole mustard seeds offer a warm, nutty flavor. When pickled, they impart a subtle sharpness and texture to the cucumbers, enhancing the complexity of the pickle's taste.
- Approximately 300 mL Moonshine - Moonshine a high-proof distilled spirit, acts as the pickling liquid. Its strong alcoholic content helps preserve the cucumbers, while also infusing them with a unique warmth and a subtle sweetness from the alcohol. As the pickles soak, they absorb the moonshine, creating a distinctive, boozy undertone in the final product.
Instructions
- First, put all the ingredients except the moonshine in a jar.
- Pour moonshine into the jar. Make sure the ingredients are completely drowned in the liquid including 6-8 small pickling cucumbers.
- Keep aside in a cool and dark place. Leave undisturbed for seven days. Shake the jar once a day to make sure nothing settles at the bottom.
Notes
1. Choose quality moonshine to provide the perfect flavor for your pickles.
2. Don’t forget to shake your jar once a day to ensure the even fermentation of all the ingredients.
3. Use fresh cucumbers and dill for maximum flavor!
4. Keep the pickles in a cool, dark place while they are fermenting – this will help keep them crunchy and flavorful.
5. Make sure to leave enough room at the top of your jar so that it doesn’t overflow when you open it!
6. To keep the pickles tasting great, avoid exposure to direct sunlight.
7. After opening a jar or pickle bottle, remember to store it in the fridge.
