Moonshine pickles may sound unusual, but these spirited pickles and their boozy brine add a fun twist to cocktail hour. Crunchy, tangy, and flavorful, you can munch the pickles and even sip a shot of the brine for an extra kick.
If you love pickles, this recipe is for you. It’s dill-forward, party-ready, and remarkably simple to make.
The method is straightforward: drain the pickle jar, add unflavored moonshine with a touch of heat, then top the jar back up with the reserved brine.
In minutes you’ll have a jar of pickles that elevate a Bloody Mary or make a bold dill pickle shot. A splash of the brine works especially well in cocktails that can benefit from a savory, tangy punch.
What is Moonshine?
Traditionally, “moonshine” referred to high-proof liquor made illicitly, but the meaning has broadened. Today it commonly describes a neutral, high-proof spirit often distilled from corn. Laws vary by location: some states permit small-scale production for personal use, while commercial distilleries now produce legal moonshine in many regions.
Commercial moonshine is available in plain, unflavored varieties as well as novelty flavors. For this recipe, choose a plain, unflavored moonshine so the dill pickle flavor remains prominent.
You don’t need to distill anything yourself—store-bought unflavored moonshine works perfectly and keeps this recipe easy and legal.
Moonshine Pickles Recipe
Pick a crunchy dill pickle you like. Homemade or store-bought kosher dills or baby dill pickles are great choices because they stay crisp in the alcohol-brine mixture.
Choosing Pickles and Moonshine
Use plain, unflavored moonshine for the cleanest result. Flavored moonshines can compete with the pickle’s dill and vinegar notes. For pickles, homemade dill or firm baby kosher dills are ideal for texture and taste.
Do Moonshine Pickles Get You Tipsy?
Yes — especially the brine. The moonshine-infused brine carries alcohol, so consuming both the pickles and a shot of brine can produce an intoxicating effect. Enjoy responsibly.
Moonshine Pickles
Step-by-step:
- Strain the brine from your jar of pickles and reserve it.
- Pour unflavored moonshine into the jar until about 1½ inches from the top.
- Add 1/4 teaspoon Tabasco or Cholula and 1/4 teaspoon crushed red pepper flakes (adjust to taste).
- Top the jar with the reserved pickle brine so the pickles are fully covered.
- Tightly cap the jar, shake once or twice, and refrigerate for at least 2 hours before serving. The flavor deepens with time; stored in the refrigerator, these keep for up to a year.
Moonshine Pickles
Rebecca Lindamood
Quick to prepare and bold in flavor, they’re perfect for gatherings or a spirited twist on classic drinks.
Equipment
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1 liquid measuring cup
Ingredients
- 1 pint dill pickles (16 ounce jar)
- Up to 1 cup unflavored moonshine
- ¼ teaspoon Tabasco or Cholula hot sauce
- ¼ teaspoon crushed red pepper flakes
Instructions
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Strain and reserve the pickle brine. Add unflavored moonshine to the jar until it reaches about 1½ inches from the top.
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Stir in Tabasco or Cholula and the crushed red pepper flakes. Top the jar with the reserved brine until the pickles are covered.
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Seal the jar, shake once or twice, and refrigerate for at least 2 hours. Enjoy within a year for best quality.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition based on the exact ingredients you use if precise values are needed.
Did you make this recipe?
Share your creation on social media and tag the original creator if you like — it’s a great way to show off your take on a fun, boozy snack.