Learn How Many Carbs in Flavored Moonshine Pickles: How to Make, Store, and Enjoy

Learn How Many Carbs in Flavored Moonshine Pickles: How to Make, Store, and Enjoy

What is Moonshine Pickles?

Moonshine pickles are a unique type of pickle that is made by using moonshine instead of vinegar in the brine. These pickles have a distinct taste and a higher alcohol content than traditional pickles due to their moonshine infusion. Moonshine picklers use a variety of spices and vegetables, creating a flavor profile that sets them apart from ordinary vinegary dill pickles.

How to Make Homemade Moonshine Pickles: A Step-by-Step Guide

If you’re looking for a tasty snack to accompany your homemade moonshine, then look no further than homemade moonshine pickles!

Pickling is the process of preserving food in vinegar and brine, and it has been used for centuries. To make your own moonshine pickles, you will need some basic ingredients and supplies, as well as a little bit of patience.

Here is a step-by-step guide on how to make delicious homemade moonshine pickles.

– 2 pounds cucumbers (sliced or speared)
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup salt
– 1 tbsp sugar
– 6 cloves garlic (peeled)
– 5 sprigs fresh dill (or 1 tbsp dried dill)
– 1 tsp red pepper flakes (optional)
– Moonshine to taste

– Large bowl or jar with lid
– Cutting board
– Sharp knife
– Measuring cups & spoons


Step 1: Slice or spear the cucumbers into desired size and place them in a large bowl or jar.

Step 2: Combine white vinegar, water, salt, sugar, garlic cloves, dill sprigs and red pepper flakes in a medium saucepan over high heat. Stir until the sugar dissolves and bring mixture to a boil.

Step 3: Once boiling remove from heat immediately and pour mixture onto your sliced/speared cucumbers.

Step 4: Add your desired amount of moonshine on top of the cucumber mixture. Be cautious not to add too much as it can overpower the other flavors.

Step 5: Place lid tightly onto jar and refrigerate for at least an hour before enjoying! For best results let sit overnight before devouring these delicious treats!

Adjust flavorings like salt or sugar based on personal preference
Use high quality cucumbers for best results
For spicer pickles use more red pepper flakes
Experiment with different types of moonshine to make unique pickle flavors.

In conclusion, whether you’re a seasoned pickle lover or just starting to explore the world of pickling, homemade moonshine pickles are a great and easy snack. A little bit of moonshine adds a new level of flavor that is sure to impress friends and family alike. So try making your own batch today!

Moonshine Pickles FAQ: Your Burning Questions Answered

If you’re a fan of pickles and moonshine, then you’re in for a real treat! Moonshine pickles have been gaining popularity lately as a unique, Southern twist on the classic snack. But what exactly are moonshine pickles? How are they made? And most importantly, do they actually taste good? In this FAQ guide, we’ll answer all your burning questions about moonshine pickles.

What are moonshine pickles?

Moonshine pickles are cucumbers that have been soaked in a brine made with moonshine instead of vinegar. The moonshine gives the pickle an added kick and unique flavor profile. They’re often served as a snack or appetizer at bars and restaurants in the Southern United States.

How are they made?

Making moonshine pickles is usually done by starting with fresh cucumbers that have been sliced into lengthwise spears. These spears are then placed into jars filled with brine – which typically consists of water, salt, garlic, dill weed, and either white lightning or another type of high-proof alcohol. The jars are sealed shut and left to sit for several weeks until the cucumbers have fully absorbed the flavors of the brine.

Do they actually taste good?

There’s no one definitive answer to this question since everyone’s taste buds are different! However, fans of moonshine pickles love their tangy and slightly spicy flavor profile. The added bite from the moonshine can be quite intense but also adds an extra level of complexity to the overall taste experience.

Are there any health benefits to eating them?

Unfortunately, there aren’t many health benefits to eating moonshine pickles – aside from their low calorie count if you’re watching your weight! While traditional vinegar-based pickles can contain some beneficial probiotics thanks to fermentation during processing, this same process doesn’t occur when making alcohol-based brines like those used for moonshine pickles.

Where can I try them?

While they can be found at some bars and restaurants in certain parts of the South, you may have better luck finding moonshine pickles online. Many specialty food stores and “taste of the South” boutiques carry them, as well as larger online retailers like Amazon.

In conclusion, moonshine pickles are a unique and tasty twist on the classic pickle snack. While they may not offer any significant health benefits, they’re a fun indulgence for those who enjoy spicy flavors and Southern-style cuisine. Now that you know all about moonshine pickles, it’s time to grab a jar – and maybe a jar of actual moonshine – and give them a try!

The Top 5 Fun Facts about Moonshine Pickles You Didn’t Know

Moonshine and pickles may seem like two unrelated things. One is a strong alcoholic drink, while the other is a tangy preserved vegetable. But what if we told you that there’s a delicious, fusion food that combines these two unlikely ingredients? That’s right – we’re talking about moonshine pickles! Here are the top 5 fun facts about moonshine pickles you didn’t know:

1. They’re not as alcoholic as you think

Despite the name, moonshine pickles are not actually alcohol-infused veggies. The term “moonshine” refers to the spicy brine used to pickle cucumbers, which gives them a unique flavor and kick. While some recipes do call for actual moonshine to be added to the mix, most versions use white vinegar or apple cider vinegar instead.

2. They have a long history in the South

Moonshine pickles are said to have originated in Tennessee during Prohibition era when bootleggers ran illegal stills in order to make and sell illicit booze. These bootleggers would often use their leftover ‘white lightning’ (otherwise known as Moonshine) to preserve cucumbers grown in their region.

3. They pack a punch

If you’ve ever had traditional dill pickles, then you know they can be quite sour and sharp on your taste buds. Moonshine pickles take this bold flavor profile up a notch by adding spicy peppers into the mix for an explosion of heat with each bite. Be warned though – these little guys aren’t for the faint hearted!

4. You can make your own at home

If you’re inspired to try making your own batch of moonshine pickles at home – go right ahead! All it takes is cucumbers, vinegar, water , garlic ,and cayenne pepper along with some headroom leaving plenty of space for air bubbles… Oh yeah, and don’t forget some moonshine if you want to get really rebellious with it.

5. They’re not just for snacking

Moonshine pickles are definitely a great snack food, and they’re perfect for adding some zing and kick to sandwiches, burgers or barbecue mains. But what if we told you that these pickles can be used in making cocktails too? That’s right- try using them as an exciting garnish for your favorite drink!

In conclusion, moonshine pickles may not be the most conventional food out there but they sure have carved a lasting place in Southern cuisine history. So next time you’re craving something sour, spicy or just plain unique – give moonshine pickles a try!

Moonshine Pickle Recipes: Creative Ways to Enjoy Your Boozy Veggies

Pickle lovers know that nothing beats the crisp, tangy crunch of a freshly-pickled vegetable. But what if we told you there’s a way to upgrade your pickled veggies with a boozy twist? That’s right—moonshine pickle recipes are here to take your passion for pickling to the next level!

Moonshine is an illegal alcohol that was brewed in the US during prohibition era. It is often made from corn mash and has an incredibly high alcohol content, making it perfect for infusing bold flavours into pickles.

So let’s dive right in and check out some creative ways of enjoying your boozy veggies:

1. Moonshine Dill Pickles

This classic recipe uses cucumber cut into spears or rounds, which are soaked in moonshine brine mixed with vinegar, sugar, salt and dill weeds. The sharpness of the dill complements the fiery kick of moonshine perfectly.

2. Booze-infused Beetroot Pickles

Beetroot makes for great pickled snacks that pack a powerful nutritional punch on their own – adding some moonshine to this already flavourful root veggie takes things up a notch as its robust flavour holds its own when marinated with vinegar, Rosemary or thyme and brown sugar in moonshine.

3. Spicy Jalapeno Pickles

For those who like their food with a little extra heat! This recipe uses slices of jalapenos that are packed into jars along with garlic cloves and dried chili peppers before pouring over the moonshine brine mixture which includes coriander seeds or cumin- turning up the spice factor all while serving as palate cleansers between different bites.

4. Watermelon Rind Moonshine Pickle

Watermelon rind adds an interesting texture to pickle recipes besides being loaded with vitamins A, B6, C and potassium; soaking them overnight or more in cayenne pepper spiked pickle juice infused with moonshine will create one-of-a-kind flavour that is a surprising delight to your taste buds.

5. Moonshine- infused Bread and Butter Pickles

The popular option among the younger generation, bread and butter pickles are used as fast snacks, sandwich fillings or often added to salads. They are simple to make too-using sliced cucumbers, onions coated in a mixture of vinegar, sugar & salt creating a brine essence; adding moonshine takes the flavours up by several notches making them addictive with their tangy sweetness.

So there you have it! Five creative ways of enjoying your boozy veggies through moonshine pickle recipes. Whether you’re looking for something sweet, spicy or somewhere in between, these infused pickle recipes take your homemade snack game to the next level! Warning: Always consume responsibly when trying out different boozy food options. So go ahead and experiment with this fascinating combination of two earthy elements – vegetables and alcohol!

Why the Combination of Moonshine and Pickles Is a Match Made in Heaven

Moonshine and pickles, a pair that may sound unusual at first, but once you taste them together, it’s undeniable that they are a match made in heaven. How come? Well, let’s break it down.

First off, let’s take a closer look at moonshine. This high-proof distilled spirit is not for the faint of heart – it’s often referred to as “white lightning” for a reason. But behind its rough exterior lies a wealth of flavors and complexity that can be explored when paired with the right ingredients. Just like whiskey or gin, moonshine has its own unique set of tasting notes that can range from sweet and fruity to earthy and spicy. When it comes to pairing moonshine with food, the key is to find complementary tastes and textures that will enhance both of their flavors.

Now onto pickles. These savory snacks have been around as long as humans have been fermenting vegetables (which is quite some time). They’re crunchy, tangy, and often salty – all excellent attributes when paired with something strong like moonshine. What makes pickles amazing is their acid content: In particular dill pickles go perfectly to balance out the alcohol in any kind of liquor.

So what happens when we put these two together? By combining them we get an experience where each flavor complements one another giving us one amazing destiny-satisfying experience! Not only do they contrast each other (the bite into pickle followed by sweetness/spiciness of Moonshine) but they also complement—adding greater depth to each bite along with a fulfilling sense of savory addiction.

Moreover bar chiefs would definitely back me up on this claim because they know what an incredible sipping experience combination of moonshine and pickle juice can provide!

Finally let me wrap things up by saying; try this combo yourself! Once you taste this heavenly match-up you’ll never want to party without your favorite jar of pickles again.

Moonshine Pickling Tips and Tricks for Perfectly Preserved Produce

Moonshine Pickling Tips and Tricks for Perfectly Preserved Produce

There’s nothing quite like the feeling of satisfaction that comes with preserving your own produce. You’ve lovingly grown your vegetables or carefully selected the very best from your local farm shop or market, and now it’s time to take things to the next level by pickling them to perfection.

But how exactly do you achieve that ideal balance of tangy acidity, crisp texture, and complex flavors? The answer is simple: moonshine.

Yes, you read that right. A splash of good-quality moonshine can work wonders in your homemade pickles, taking them from ordinary to extraordinary in just a few simple steps. Here are some tips and tricks for making the most out of this versatile spirit when it comes to pickling:

1. Choose your moonshine wisely

Not all moonshines are created equal when it comes to pickling. Ideally, you’ll want something with a neutral flavor profile that won’t overpower the delicate taste of your veggies. Look for a high-proof spirit (around 100-120 proof) made from corn or other grains that will complement your chosen flavorings.

2. Experiment with different herbs and spices

Pickling is all about layering flavors, so don’t be afraid to get creative with your herb and spice combinations. Some classic options include dill seed, mustard seed, coriander seed, garlic cloves, bay leaves, and peppercorns – but feel free to mix things up depending on what produce you’re working with.

3. Use vinegar as a base

While moonshine adds an extra dimension of flavor to your pickles, vinegar should still form the base of your brine. Most recipes call for white vinegar or apple cider vinegar (which has a slightly sweeter taste), but balsamic vinegar can also work well if you’re looking for something more intense.

4. Don’t forget the salt

Salt is an essential ingredient in pickling, as it helps to draw moisture out of your veggies and gives the brine a balanced flavor. Kosher or sea salt is usually recommended over table salt, as it contains fewer additives that could affect the taste of your pickles.

5. Let time work its magic

Pickling takes patience – you’ll need to give your flavors time to meld together and develop over several days (or even weeks) before sampling your masterpiece. Be sure to store your pickles in a clean, air-tight container in the refrigerator while they’re curing.

With these tips in mind, you’re ready to take on the world of moonshine pickling and create delicious homemade preserves for yourself and others to enjoy. So break out those mason jars and get started – happy pickling!

Table with Useful Data:

Brand Ingredients Price Location
Grandma’s Moonshine Pickles Cucumbers, vinegar, salt, dill, garlic, moonshine $8.99 Tennessee, USA
Backwoods Moonshine Pickles Cucumbers, vinegar, salt, mustard seeds, sugar, moonshine $6.99 Alabama, USA
Brine Brothers Moonshine Pickles Cucumbers, vinegar, salt, dill, garlic, moonshine $10.99 New York, USA
White Oak Moonshine Pickles Cucumbers, vinegar, salt, garlic, habanero peppers, moonshine $14.99 North Carolina, USA

Information from an expert

As a moonshine pickle expert, I can confidently say that these pickles are not your average snack. Made with a unique blend of spices and infused with moonshine, they offer a truly one-of-a-kind flavor experience. But it’s important to note that not all moonshine pickles are created equal. In order to ensure the highest quality and safety, it’s crucial to only purchase them from reputable sources or make them yourself using proper techniques and ingredients. So go ahead and indulge in this delicious southern delicacy, but do so responsibly!

Historical fact:

Moonshine pickles, also known as whiskey-soaked pickles, date back to the Prohibition Era when speakeasies would serve them as a way to mask the taste of bootlegged liquor.