Quickies
QUICKIES is a easy American recipe that serves 4. 20 calories per serving. Recipe by Whisky and BBQ on YouTube.
Prep: 15 min | Cook: 5 min | Total: 30 min
Cost: $6.05 total, $1.51 per serving
Ingredients
- 1 pound Cucumbers (sliced 1/8‑ to 1/4‑inch thick)
- 0.5 cup Water (cold)
- 0.5 cup Apple Cider Vinegar (unfiltered, organic preferred)
- 0.5 cup Whiskey (Laphroaig Scotch, or any smoky whiskey)
- 1 tablespoon Kosher Salt (fine grain)
- 2 teaspoons Whole Peppercorns (freshly cracked if possible)
- 2 teaspoons Coriander Seeds (lightly crushed)
- 1 teaspoon Mustard Seeds (yellow or brown)
- 3 sprigs Fresh Dill (roughly chopped)
- 3 cloves Garlic (roughly chopped)
- 1 tablespoon Honey (Texas‑sized tablespoon, preferably raw)
Instructions
Slice the Cucumbers
Using a mandolin set between 1/8 and 1/4 inch or a sharp knife, slice the cucumbers into uniform rounds.
Time: PT5M
Combine Brine Ingredients
In a saucepan, add ½ cup water, ½ cup apple cider vinegar, ½ cup whiskey, 1 tbsp kosher salt, 2 tsp whole peppercorns, 2 tsp coriander seeds, 1 tsp mustard seeds, the chopped dill, chopped garlic, and 1 tbsp honey.
Time: PT5M
Bring Brine to a Boil
Place the saucepan over medium‑high heat and bring the mixture to a rolling boil. Let it boil for 2‑3 minutes until the salt and honey dissolve completely.
Time: PT5M
Temperature: Medium‑high heat
Pour Brine Over Cucumbers
Transfer the sliced cucumbers to a heat‑safe container (glass jar). Carefully pour the hot brine over the cucumbers, making sure they are fully submerged. Seal with a lid and give the jar a gentle shake to distribute the spices.
Time: PT2M
Rest and Refrigerate
Leave the jar on the counter for about 30 minutes to cool, then place it in the refrigerator. The pickles will be ready to eat the next day and will keep for up to a month.
Time: PT0M
Nutrition Facts
- Calories
- 20
- Protein
- 0g
- Carbohydrates
- 5g
- Fat
- 0g
- Fiber
- 0.5g
Dietary info: Vegetarian, Gluten-Free
Allergens: Honey
Ingredient Substitutions
- Instead of Cucumbers: Zucchini, Carrots
- Instead of Apple Cider Vinegar: White vinegar, Rice vinegar
- Instead of Whiskey: Bourbon, Rye whiskey
- Instead of Kosher Salt: Sea salt
- Instead of Whole Peppercorns: Ground black pepper
- Instead of Coriander Seeds: Ground coriander
- Instead of Mustard Seeds: Prepared mustard
- Instead of Fresh Dill: Dill seed
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Honey: Maple syrup, Agave nectar
Equipment Needed
- Saucepan
- Mandolin or Sharp Knife
- Cutting Board
- Measuring Cups and Spoons
- Heat‑Safe Container with Lid (e.g., glass jar)
- Wooden Spoon or Stirring Spoon
- Tongs or Large Spoon (for handling hot brine) (optional)
Critical Steps — Do Not Skip
- Bring the brine to a rolling boil and let it simmer for 2‑3 minutes so the salt and honey fully dissolve
- Pour the hot brine over the cucumbers ensuring they are completely submerged
- Allow the pickles to rest at room temperature for 30 minutes before refrigerating
Chef Tips from the Video
- For extra aroma, add a few slices of fresh ginger to the brine
- Use a glass jar with a wide mouth for easier shaking
- If you like a bit of heat, add a sliced jalapeño to the jar
Troubleshooting
Cucumbers are still crunchy after a week
Make sure the brine was hot enough and that the cucumbers were fully submerged; add a little more vinegar if needed.
Pickles are too salty
Rinse the cucumbers briefly under cold water before serving or reduce the salt next time.
Brine is cloudy or has sediment
Strain the brine before pouring over the cucumbers; this is normal with whole spices.
Storage
Refrigerator: Up to 1 month in a sealed container
Freezer: Not recommended – texture changes
Room temperature: Only for the initial 30‑minute cooling period
Make-Ahead Tips
- The pickles improve in flavor after 24 hours
- Store in the refrigerator for up to 30 days
- If you want a milder whiskey flavor, reduce the whiskey to ¼ cup
Frequently Asked Questions
What is the cultural significance and history of whiskey pickles in American BBQ cuisine?
Whiskey pickles are a modern twist on traditional Southern cucumber pickles, incorporating the region’s love of whiskey and smoky flavors. They have become popular as a bold, tangy side that complements grilled meats and adds a touch of sophistication to casual BBQ gatherings.
What are the traditional regional variations of cucumber pickles in the Southern United States?
In the South, classic dill pickles use white vinegar, mustard seed, and dill. Some regions add cornmeal for crunch, while others use sweet pickling brines with sugar. Whiskey pickles are a contemporary variation that swaps part of the vinegar for whiskey to create a smoky depth.
How are whiskey pickles traditionally served in American BBQ settings?
They are typically served chilled on a platter alongside ribs, pulled pork, or brisket, offering a crisp, acidic contrast that cuts through the richness of the meat. They may also be placed on a garnish board with other pickled vegetables.
What occasions or celebrations are whiskey pickles associated with in American culture?
Whiskey pickles are popular at backyard barbecues, tailgate parties, and holiday cookouts such as Fourth of July gatherings, where the combination of smoky whiskey and tangy brine matches the festive atmosphere.
How does the whiskey pickle fit into the broader American BBQ tradition?
American BBQ relies on balance of sweet, smoky, and acidic flavors. Whiskey pickles provide the acidic bite and a subtle smoky note from the whiskey, enhancing the overall flavor profile of smoked meats and sauces.
What are the authentic traditional ingredients for whiskey pickles versus acceptable substitutes?
Authentic ingredients include apple cider vinegar, kosher salt, whole peppercorns, coriander seeds, mustard seeds, fresh dill, garlic, and a good-quality smoky whiskey like Laphroaig. Substitutes can be white vinegar, sea salt, ground spices, or bourbon if Scotch is unavailable.
What other American BBQ dishes pair well with whiskey pickles?
They pair excellently with smoked ribs, brisket, pulled pork sandwiches, grilled chicken, and even a hearty baked bean side. The crisp acidity also works well with rich mac & cheese or cornbread.
What makes whiskey pickles special or unique in American BBQ cuisine?
The addition of whiskey introduces a smoky, slightly sweet, and complex flavor that traditional vinegar‑only pickles lack, creating a distinctive taste that stands out on a BBQ plate.
How has the whiskey pickle evolved over time in American cooking?
Originally a novelty among home cooks experimenting with spirits, whiskey pickles have moved into mainstream BBQ menus and food‑truck offerings, reflecting a growing trend of infusing classic condiments with craft spirits.
What are common misconceptions about whiskey pickles?
Many think the alcohol remains high, but most of the whiskey’s alcohol evaporates during boiling, leaving only flavor. Another myth is that they’re too spicy; the whiskey adds depth without heat unless additional chilies are added.
What are the most common mistakes to avoid when making whiskey pickles?
Common errors include not bringing the brine to a full boil, which prevents the salt and honey from dissolving, and not fully submerging the cucumber slices, leading to uneven pickling. Also, avoid letting the hot brine sit uncovered, as it can attract insects.
How do I know when the whiskey pickles are done and ready to eat?
The pickles are ready after at least 24 hours in the refrigerator; they should be crisp, tangy, and have a faint smoky aroma. If they still taste raw or overly salty, let them sit another day and adjust seasoning if needed.
What does the YouTube channel Whisky and BBQ specialize in?
The YouTube channel Whisky and BBQ focuses on combining classic barbecue techniques with whiskey‑infused recipes, offering tutorials on grilling, smoking, and creating bold, spirit‑enhanced side dishes and sauces for meat lovers.
Last updated: September 3, 2026
