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Whiskey Pickles Recipe

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This recipe for Whiskey Pickles is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 quarts of pickling cucumbers (approx. 20 lbs.)
5 cups apple cider vinegar
2 cups whiskey
6 cups water
8 tbsps. salt
16 garlic cloves, peeled
1 large bunch of dill weed
2 large Jalapeno peppers
1/4 cup of black peppercorns
Directions:
Directions:
Wash 8 quart ball jars and lids.
Prepare a water bath canner (a large pot with boiling water).
Wash and dry cucumbers. Cut in half.
Combine vinegar, water, whiskey, and salt in a sauce pan and bring to a boil.
Slice jalapeno peppers.
Equally divide garlic, peppercorns, dill weed, and jalapenos between jars.
Pack cut cucumbers into jars as tightly as possible without crushing them.
Pour hot brine into jars, leaving about 1/4 inch of headroom.
Apply lids (do not screw on too tight).
Put sealed jars in water bath canner and return to boil.
Boil 10 minutes and remove jars from water and let cool.
When cool, check seals for complete adhesion (press center of lid; should not have any "give")
Sealed jars can be stored in your pantry, unsealed jars need to be refrigerated.
Ready to eat in approximately one week. However, the longer they sit, the richer the flavor.
Number Of Servings:
Number Of Servings:
8 quarts

 

 

 

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