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.


  • 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.



  1. Wash & sanitise jar + lid.
  2. Place cucumbers, dill, peppercorns, mustard seeds, garlic & chilli into the jar. 
  3. Pour alcohol into jar, filling to the brim, completely submerging the ingredients.
  4. Store in a cool dark place for 1 week, shaking once a day.
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