Rye Whiskey Refrigerator Pickles

Name: Rye Whiskey Refrigerator Pickles
Ingredients: 3 –4 cucumbers (Cork and Knife recommends Kirby), thinly sliced in rounds, ends discarded; 1 cup water; 1 cup white or apple cider vinegar; ½ cup rye whiskey (or bourbon); 2 tbsp maple syrup; ¾ Tbsp. kosher salt; ¼ tsp. red pepper flakes; 2 medium cloves garlic, roughly sliced; 2 tsp whole black peppercorns; 2 tsp yellow mustard seeds; 1 tsp coriander seeds; 2 sprigs fresh dill

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Ingredients

3–4 cucumbers (Cork and Knife recommends Kirby), thinly sliced in rounds, ends discarded
1 cupwater
1 cupwhite or apple cider vinegar
½ cup rye whiskey (or bourbon)
2 tbspmaple syrup
¾ Tbsp. kosher salt
¼ tsp. red pepper flakes
2medium cloves garlic, roughly sliced
2 tspwhole black peppercorns
2 tspyellow mustard seeds
1 tspcoriander seeds
2 sprigsfresh dill

Preparation

1.
Place the cucumber slices in a medium heatproof bowl. In a saucepan over high heat, heat the water, vinegar, whisky, maple syrup, salt, red pepper flakes, garlic, black peppercorns, mustard seeds, coriander seeds and dill until it comes to a simmer and the salt has dissolved, 3 to 4 minutes. Turn off the heat, and pour the hot brine over the cucumbers. Cover the bowl with plastic wrap, and leave on the counter for at least 30 minutes before serving. Pickles can be stored in their brine in a sealed container in the refrigerator for up to a month, or indefinitely if canned. Makes approximately 1 pint.