WTF Are Whiskey Pickles?!

Ingredients

• 2 lb Kirby Cucumbers (small, firm cucumbers; cut lengthwise into halves)
• 2 cup Apple Cider Vinegar (unfiltered, raw for best flavor)
• 2 cup Water (filtered or filtered tap water)
• 2 tablespoon Kosher Salt (non-iodized for clear brine)
• 1 tablespoon Granulated Sugar (balances acidity; optional)
• 3 clove Garlic Cloves (peeled and lightly smashed)
• 4 sprig Fresh Dill Sprigs (one per jar for aroma)
• 0.25 pepper Habanero Pepper (quartered; adjust for heat)
• 0.5 cup Bourbon or Whiskey (smooth, unflavored; adds subtle oak flavor)
• 1 teaspoon Black Peppercorns (optional, for a faint spice)

Instructions

1. Prepare Cucumbers

   Rinse the cucumbers under cold water, trim the ends, then slice each cucumber lengthwise into halves.

   Time: PT10M

2. Sterilize Jars

   Place the empty jars and lids in a large pot of boiling water for 5 minutes, then remove with tongs and set on a clean towel to air‑dry.

   Time: PT10M

   Temperature: 100°C

3. Make the Brine

   In the large pot combine water, apple cider vinegar, kosher salt, sugar, garlic, dill sprigs, quartered habanero, black peppercorns, and whiskey. Bring to a rolling boil, stirring until salt and sugar dissolve.

   Time: PT15M

   Temperature: 200°F

4. Pack Cucumbers into Jars

   Using the funnel, tightly pack 7‑8 cucumber halves into each sterilized jar, leaving about ½ inch of headspace at the top.

   Time: PT5M

5. Add Brine to Jars

   Carefully ladle the hot brine over the cucumbers, ensuring they are fully covered. Tap jars lightly to release air bubbles.

   Time: PT5M

   Temperature: 200°F

6. Seal and Process Jars

   Wipe rims clean, place lids on jars, and process in a boiling water bath for 11 minutes.

   Time: PT11M

   Temperature: 100°C

7. Cool and Store

   Remove jars with tongs and set on a towel to cool completely (about 30 minutes). Once cooled, check seals and label each jar.

   Time: PT30M

Nutrition Facts

Calories

10

Protein

0g

Carbohydrates

2g

Fat

0g

Fiber

0.5g