⚗️🥒DIY: Easy to Make Moonshine Pickles ⚗️🥒

Ingredients

• 3 large Cucumber (sliced into spears with a wavy slicer)
• 2 cloves Garlic (thinly sliced, pencil‑thickness)
• 0.25 medium Onion (roughly chopped)
• 0.5 cup Fresh Dill (roughly chopped)
• 3 tablespoons White Salt (coarse or kosher salt)
• 2 tablespoons Granulated Sugar
• to taste Crushed Red Pepper Flakes (adds heat)
• 2 cups White Distilled Vinegar (any brand)
• 1 cup Moonshine (or Everclear 151) (high‑proof neutral spirit; substitute with any 151‑proof liquor)

Instructions

1. Prepare Vegetables

   Slice the cucumbers into spears using a wavy slicer, thinly slice the garlic cloves, roughly chop the onion, and chop the fresh dill.

   Time: PT10M

2. Make the Brine

   Combine 2 cups white vinegar, 2 tbsp sugar, and 3 tbsp salt in a stainless steel pot. Stir until dissolved and bring to a rolling boil.

   Time: PT5M

   Temperature: 212°F

3. Cool the Brine

   Remove the pot from heat and let the brine cool to room temperature (30‑45 minutes) so the alcohol doesn’t evaporate.

   Time: PT45M

4. Pack the Jars

   Loosely place cucumber spears into each jar, then add dill, garlic slices, onion, and a pinch of crushed red pepper flakes. Do not pack too tightly.

   Time: PT5M

5. Add Moonshine

   Pour about 1 cup of moonshine (or Everclear 151) into the jars, dividing evenly.

   Time: PT5M

6. Add the Brine

   Pour the cooled brine over the vegetables until the jars are filled, leaving about ½ inch of headspace.

   Time: PT5M

7. Seal and Shake

   Secure the lids tightly, then give each jar a gentle shake to distribute the spices.

   Time: PT2M

8. Refrigerate

   Place the jars in the refrigerator for at least one week before serving to allow flavors to meld.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

15

Protein

0 g

Carbohydrates

3 g

Fat

0 g

Fiber

0.5 g