️ Diy: Easy to Make Moonshine Pickles ️
⚗️🥒DIY: Easy to Make Moonshine Pickles ⚗️🥒 is a easy American recipe that serves 8. 15 calories per serving. Recipe by Bourbon Bill's Bar on YouTube.
Prep: 1 hr 10 min | Cook: 5 min | Total: 1 hr 30 min
Cost: $12.94 total, $1.62 per serving
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
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
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
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
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
Add Moonshine
Pour about 1 cup of moonshine (or Everclear 151) into the jars, dividing evenly.
Time: PT5M
Add the Brine
Pour the cooled brine over the vegetables until the jars are filled, leaving about ½ inch of headspace.
Time: PT5M
Seal and Shake
Secure the lids tightly, then give each jar a gentle shake to distribute the spices.
Time: PT2M
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
Dietary info: Vegetarian, Gluten-Free, Low-Carb, Alcohol-Infused
Allergens: Garlic
Ingredient Substitutions
- Instead of Cucumber: Zucchini
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Onion: Shallot, Green onion
- Instead of Fresh Dill: Dill weed (dry) – 1 tsp
- Instead of White Salt: Sea salt
- Instead of Granulated Sugar: Honey (1 tbsp)
- Instead of Crushed Red Pepper Flakes: Cayenne pepper (pinch)
- Instead of White Distilled Vinegar: Apple cider vinegar (will change flavor)
- Instead of Moonshine (or Everclear 151): Everclear 151, High‑proof vodka
Equipment Needed
- Stainless Steel Pot
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Mason Jar with Lid
- Knife or Wavy Slicer
- Cutting Board
- Wooden Spoon or Ladle
- Tongs (optional)
Critical Steps — Do Not Skip
- Bring the brine to a full boil to dissolve salt and sugar completely.
- Allow the brine to cool before adding moonshine to preserve the alcohol.
- Do not pack cucumbers too tightly; they need space for the brine to circulate.
Chef Tips from the Video
- For extra crunch, soak the cucumber spears in ice water for 15 minutes before packing.
- Add a few peppercorns or mustard seeds for additional flavor layers.
- Use a clean, sterilized jar and lid to prevent any unwanted fermentation.
Troubleshooting
Pickles are too soft or soggy.
Make sure the cucumbers are fresh and crisp, and do not over‑pack the jar. Increase the salt by 1 tsp to help retain crunch.
Brine is cloudy or has a metallic taste.
Use a non‑reactive pot (stainless steel or enamel) and stir until the salt and sugar are fully dissolved before boiling.
Alcohol flavor is weak.
Add the moonshine after the brine has cooled completely; high heat evaporates the alcohol.
Storage
Refrigerator: Up to 2 months in a sealed jar.
Freezer: Not recommended; texture will degrade.
Room temperature: Do not store at room temperature due to alcohol content.
Make-Ahead Tips
- Prepare the brine a day ahead and refrigerate; it will be ready to use when you pack the jars.
- Adjust sugar or salt to taste before boiling if you prefer sweeter or less salty pickles.
- The pickles can be made in larger batches; just maintain the 2:1 vinegar‑to‑alcohol ratio.
Frequently Asked Questions
What is the cultural significance and history of Moonshine Pickles in American folk cuisine?
Moonshine Pickles stem from a tradition of bootleggers disguising illegal spirits as everyday foods. In the 1800s, moonshiners would hide their high‑proof liquor in pickles to evade revenue agents, turning a simple pickle into a covert way to transport alcohol.
What are the traditional regional variations of Moonshine Pickles in the United States?
In the Appalachian region, pickles are often infused with corn‑based moonshine and flavored with dill and garlic. In the South, some recipes add hot peppers or sweet corn syrup, while in the Midwest, dill and mustard seeds are more common.
How is Moonshine Pickles traditionally served in American Southern gatherings?
They are typically served chilled as a side dish or snack at barbecues, fish fries, and moonshine tasting parties, often paired with fried chicken, cornbread, or a cold beer.
What occasions or celebrations are Moonshine Pickles associated with in American culture?
Moonshine Pickles are popular at harvest festivals, country fairs, and especially during moonshine tasting events or pirate‑themed parties, where the boozy twist adds novelty.
What makes Moonshine Pickles special or unique in American pickling tradition?
The addition of high‑proof moonshine gives the pickles a subtle, warming kick and preserves them longer, creating a flavor profile that blends tangy vinegar, spice, and a faint alcohol heat not found in standard dill pickles.
What are the most common mistakes to avoid when making Moonshine Pickles?
Common errors include boiling the brine in a reactive pot (which adds a metallic taste), adding the moonshine while the brine is still hot (causing alcohol loss), and packing the cucumbers too tightly, which prevents the brine from circulating.
Why does this Moonshine Pickles recipe use a non‑reactive stainless steel pot instead of a cast‑iron pot?
Vinegar is acidic and can react with metals like cast iron or aluminum, imparting off‑flavors. A non‑reactive pot ensures a clean, pure brine and preserves the intended taste of the pickles.
Can I make Moonshine Pickles ahead of time and how should I store them?
Yes. After sealing, refrigerate the jars for at least one week. They keep well for up to two months in the fridge. For longer storage, keep them sealed and refrigerated; do not freeze.
What texture and appearance should I look for when my Moonshine Pickles are done?
The cucumbers should remain crisp, the brine should be clear with a slight pink hue from the red pepper flakes, and the dill and garlic should be evenly distributed throughout the jar.
How do I know when the Moonshine Pickles are done cooking?
There is no cooking after the brine cools; the pickles are ready once they have rested in the refrigerator for at least 24 hours, though flavor deepens after a full week.
What does the YouTube channel Bourbon Bill's Bar specialize in?
Bourbon Bill's Bar focuses on creative, spirit‑infused recipes, pirate‑themed cooking adventures, and DIY projects that blend classic Southern comfort food with bourbon, moonshine, and other liquors.
How does the YouTube channel Bourbon Bill's Bar's approach to American Southern cooking differ from other cooking channels?
Bourbon Bill's Bar uniquely incorporates high‑proof spirits into everyday dishes, adds theatrical pirate storytelling, and emphasizes quick, home‑friendly methods while still honoring traditional Southern flavors.
What other American Southern recipes is the YouTube channel Bourbon Bill's Bar known for?
The channel is known for recipes like Moonshine Apple Pie, Bourbon‑Glazed Barbecue Ribs, Whiskey‑Infused Cornbread, and Smoked Brisket with a bourbon bark.
Last updated: September 4, 2026
