Moonshine Pickles
Moonshine pickles might sound crazy, but these high-octane pickles and their brine make cocktail time infinitely more exciting. Crunchy, delicious, 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 are these dill-icious, but they’re about as easy as 1-2-3.
Equipment
- 1 liquid measuring cup
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 51kcalCarbohydrates: 1gProtein: 0.2gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.003gSodium: 322mgPotassium: 45mgFiber: 0.4gSugar: 1gVitamin A: 85IUVitamin C: 1mgCalcium: 21mgIron: 0.1mg
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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