Moonshine pickles are great for adding a kick to sandwiches, elevating a potato salad, garnishing the ultimate Bloody Mary, or making a meat and cheese charcuterie board stand out.
For a quick fix, pour out some brine from a jar of pickles, then add 1 cup of moonshine and a dab of sriracha. Resubmerge the pickles, shake the whole thing, and wait two hours.
Once these ingredients are mixed together, allow them to infuse for a week in the fridge. You can also add some vinegar or balance its tartness with granulated sugar.
If you'd rather buy them, try Ole Smoky Moonshine's hot & spicy take, The Old Mill Moonshine's classic take, or pickles from Midnight Moon and Dickey Farms.