Boozy Dill Pickle Recipe
Here’s a recipe for the distillers & fermenters alike. These boozy dill pickles are the perfect addition to not only your next sandwich, burger or antipasto platter but the pickling liquid will go down a treat in your next Martini or Bloody Mary!
If you can get your hands on cornichons use these, which result in a nice crunchy snacking pickle, otherwise use smaller thin skinned cucumbers. If using the latter, slice the cucumber lengthwise to ensure a flavourful crunchy pickle.
These pickles can be stored unopened for up to 2 years in a cool dark place & for 6 months in the fridge once opened.
INGREDIENTS
- 6-8 Small pickling cucumbers sliced lengthwise
- 10 medium sprigs fresh dill
- 1 Tbsp whole black peppercorns
- 1 Tbsp whole mustard seeds
- 1-2 garlic cloves
- 1 small chilli (optional)
- Approximately 400-450 mL of distilled alcohol, watered down to 40% ABV. If you don’t distill alcohol just substitute for store bought Vodka.
EQUIPMENT
- 500 ml jar with tight screwing lid
- Sanitiser of choice
RECIPE
- Wash & sanitise jar + lid.
- Place cucumbers, dill, peppercorns, mustard seeds, garlic & chilli into the jar.
- Pour alcohol into jar, filling to the brim, completely submerging the ingredients.
- Store in a cool dark place for 1 week, shaking once a day.
