Moonshine pickles might sound crazy, but these high-octane pickles and their brine make cocktail time infinitely more exciting. Crunchy, delightful, and ever-so delicious, you can snack on the pickles then take a shot of the brine!
Where are my pickle loving party people? Because not only is this recipe dill-icious, but it’s about as easy as 1-2-3.
Seriously! Drain pickles, add moonshine and a little spice, and top off with the pickle brine.
Ta da!! You’re on the way to the very best Bloody Mary or dill pickle shot you’ve ever had! Sneak a little of the brine into any cocktail that could benefit from a little bit of dill pickle punch.
What is Moonshine?
The term Moonshine used to refer exclusively to a high-proof, illegally produced liquor. There is an actual federal law prohibiting moonshine, but state law can vary. Alaska, Arizona, Massachussets, and Missouri allow you to produce shine for personal consumption.
One of the states requires that the actual product be consumed on your own property, though! And while tough economic times might tempt you to try your hand at setting up a still in the Appalachian or Smoky Mountains, it’s a whole lot easier to scoot on down to your local liquor store.
Because these days, there are a few distilleries getting in on the game quite legitimately.
Nowadays moonshine can refer to any high-proof, neutral liquor distilled from corn. It’s available in novelty flavoured varieties, too, including -bum, bum, BUUUUM- Pickle Moonshine.
Moonshine Pickles Recipe
For our moonshine pickles, we definitely want to use the plain, unflavoured type of Moonshine! You don’t want anything messin’ with your perfect dill pickle experience.
Ole Smoky Tennessee Distillery is the leading commercial manufacturer of Moonshine in the US. And yes indeedy, Ole Smoky Moonshine Company also makes pickles!
I prefer to use my homemade Claussen knockoff pickles or crunchtastic baby kosher dill pickles, though. I like the taste of my pickles best and the baby pickles maintain a better crunch in the moonshine soak.
Moonshine Pickles Get You Drunk
Well, they can. If you eat enough of them. But more importantly, that brine is what brings the oomph. You can most certainly get tipsy off of pickle moonshine!
Strain the brine from your jar of pickles and reserve it. Pour the Moonshine into the jar to within 1-1/2 inches of the top of the jar.
Add the Tabasco or Cholula to the jar along with the crushed red pepper flakes. Add reserved pickle juice to the level of the top of the jar.
Tightly cap the jar, shake vigorously once or twice, and refrigerate for at least 2 hours before eating. These pickles will be good for up to a year in the refrigerator.
Moonshine PicklesRate Recipe
- 1 liquid measuring cup
- 1 pint dill pickles 16 ounce jar
- Up to 1 cup unflavoured moonshine
- ¼ teaspoon Tabasco or Cholula hot sauce
- ¼ teaspoon crushed red pepper flakes
- Strain the brine from your jar of pickles and reserve it. Pour the Moonshine into the jar to within 1-1/2 inches of the top of the jar.
- Add the Tabasco or Cholula to the jar along with the crushed red pepper flakes. Add reserved pickle juice to the level of the top of the jar.
- Tightly cap the jar, shake vigorously once or twice, and refrigerate for at least 2 hours before eating. These pickles will be good for up to a year in the refrigerator.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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