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Bourbon Spiked Refrigerated Pickles

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

Bourbon Spiked Refrigerator Pickles

Yield 1 Jar of Pickles


  • 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


  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


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