Moonshine Pickles
Enjoy these crisp, zesty moonshine pickles as a bold snack or a unique cocktail garnish!
Moonshine Pickles
Ingredients
- 1 jar Tampa White Lightning
- 2–3 medium cucumbers | sliced or speared
- 16 oz white vinegar
- 1 oz lime juice
- 2–3 sprigs dill per jar
- 2 cloves garlic, thinly sliced
- 1/4 onion, coarsely chopped
- 3 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoons crushed red pepper
- 1 jar Tampa White Lightning
- 2–3 medium cucumbers | sliced or speared
- 475 ml white vinegar
- 30ml lime juice
- 2–3 sprigs dill per jar
- 2 cloves garlic, thinly sliced
- 1/4 onion, coarsely chopped
- 3 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoons crushed red pepper
- 1 jar Tampa White Lightning
- 2–3 medium cucumbers | sliced or speared
- 16 parts white vinegar
- 1 part lime juice
- 2–3 sprigs dill per jar
- 2 cloves garlic, thinly sliced
- 1/4 onion, coarsely chopped
- 3 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoons crushed red pepper
Directions
- Fill jars with cucumber slices or spears, dill, garlic, and onion.
- Mix vinegar, salt, sugar, and red pepper; stir until dissolved.
- Add moonshine to jars, then top with brine to cover cucumbers.
- Seal and refrigerate for 24 hours (or up to 3 days for best flavor).
