Bourbon Spiked Refrigerated Pickles

Recipe by Pam Malcontento, Nashville’s Whiskey Hound Co-Founder

Bourbon Spiked Refrigerator Pickles

Yield 1 Jar of Pickles

Ingredients

• 16 oz Canning type Jar with Lid, Cleaned

• 1/2 Cup White Distilled Vinegar

• 3-4 Pickle type Cucumber; depending on size (Persian cucumbers can be used if

• pickles are out of season)

• 2 Tablespoon Pickling Dry Spice

• 2 Tablespoon Coarse Sea Salt

• 2 Stems Fresh Dill Weed

• 2 Garlic Cloves; smashed

• 1 Hot pepper; Serrano or Habanero preferably, sliced in half lengthwise with

• seeds remaining

• Cold Water

• 2 Tablespoons Bourbon of your choice

Directions

1. Wash cucumbers, and slice them into spears; you can test how many to cut by fitting

2. them into the jar leaving enough room for spice, hot pepper, etc

3. Add to empty jar: Vinegar, salt, pickling spice, one clove of garlic, ½ of Dill

4. Weed and ½ of the hot pepper

5. Arrange cucumber spears in a jar

6. At the top add over the cucumbers: remaining garlic clove, Dill Weed, and hot

7. pepper

8. Add cold water to the jar almost to the top, allowing room for Bourbon and a slight

9. headspace for rotation of jar to mix salt

10. Add Bourbon

11. Close jar tightly, rotate a few times to mix/dissolve salt

12. Refrigerate for at least 4 days to allow for the flavor to permeate the pickles

Enjoy on burgers, sandwiches, chopped onto deviled eggs, or on a charcuterie

tray!