Pickles + moonshine = the ultimate crunchy, briny snack with attitude.

These Moonshine Pickles recipes bring three bold flavor profiles — classic dill, fiery jalapeño, and sweet bread & butter — all soaked in high-proof alcohol for a punchy twist on a traditional favorite.

Perfect for charcuterie boards, Bloody Marys, or sneaky snacking straight from the jar.

Classic Moonshine Pickles

Crisp, tangy, and boozy — the original moonshine pickle.

Ingredients

• 2 cups sliced dill pickles (spears or chips)
• ½ cup pickle juice (from the jar)
• 1½ cups Everclear or high-proof vodka
• 1 tablespoon dill seeds or fresh dill sprigs
• 1 teaspoon garlic powder
• Optional: ½ teaspoon mustard seeds

Instructions

1. Place pickles in a clean mason jar.
2. In a bowl, mix Everclear, pickle juice, and seasonings.
3. Pour mixture over the pickles until fully submerged.
4. Seal tightly and refrigerate for 5–7 days before serving.

Tip: The longer they sit, the stronger the bite. Shake gently every day or two.

Spicy Jalapeño Moonshine Pickles

Briny, boozy, and packing real heat.

Ingredients

• 2 cups dill pickle spears or chips
• 2 fresh jalapeños, sliced (remove seeds for less heat)
• ½ cup pickle juice
• 1½ cups Everclear or high-proof vodka
• ½ teaspoon crushed red pepper flakes
• 1 garlic clove (smashed)
• Optional: 1 dried chili or 1 tsp hot sauce for extra fire

Instructions

1. Add pickles and jalapeño slices to a mason jar.
2. Combine moonshine, pickle juice, garlic, and pepper flakes in a bowl.
3. Pour over pickles and jalapeños until fully covered.
4. Seal and refrigerate for 5–10 days.

Pro tip: These are amazing in Bloody Marys.

Sweet Bread & Butter Moonshine Pickles

Sweet, tangy, and surprisingly addictive.

Ingredients

• 2 cups bread & butter pickle chips
• ½ cup pickle brine (from the jar)
• 1½ cups Everclear or high-proof vodka
• 2 tablespoons sugar
• ½ teaspoon turmeric
• ½ teaspoon celery seed
• Optional: ¼ teaspoon ground cloves for a warm spice kick

Instructions

1. Pack pickle chips into a mason jar.
2. Stir together moonshine, brine, sugar, and spices until sugar dissolves.
3. Pour over pickles and seal the jar.
4. Refrigerate for 5–7 days before eating.

Serving idea: Use as a boozy burger topping or in deviled eggs.

Final Thoughts

Whether you like it classic, spicy, or sweet, Moonshine Pickles are a simple way to turn a humble jar of pickles into a bold, boozy treat.

They’re fast to make, wildly versatile, and sure to impress anyone who gives them a crunch.