How To Infuse Whisky Into Pickles And Transform Everyday Cucumbers
Ever thought about giving your humble jar of pickles a boozy twist? Well, if you're anything like us, always on the lookout for something a little quirky and a lot delicious, whisky pickles might just become your new go-to snack or cheeky garnish.
Let's dive into how you can transform those plain pickles into an upgraded delicacy with a touch of your favourite whisky.
Opposites Attract
Pickles and whisky might sound like an odd couple, but they share a deep complexity. The sharp tanginess of the pickles cuts through the whisky's richness, creating a unique but delightful flavour. It's a classic case of opposites attracting.
Choosing Your Whisky
For this kitchen adventure, let's pick a whisky that's robust enough to stand up to the vinegar and spices of traditional pickles. Whisky has smoky and complex layers that work beautifully. It infuses the pickles with a depth that complements their natural zest without upstaging it.
You will need the following items
- 1 cup white vinegar: The acidic base for our pickling liquid.
- 1 cup water.
- 2 tablespoons salt
- 2 tablespoons sugar.
- 4 cloves of garlic, peeled and smashed.
- 1 teaspoon mixed pickling spices: These typically include mustard seeds, peppercorns, and coriander seeds.
- 2 bay leaves: For a hint of herbal complexity.
- 1 large cucumber, sliced into spears or rounds.
- 100 ml Johnnie Walker Black Label.
Steps to Make Your Own Whisky Pickles
In a saucepan, combine vinegar, water, salt, sugar, garlic, pickling spices and bay leaves. Bring this mix to a simmer over medium heat. Stir until the salt and sugar dissolve completely. This hot bath is what will carry the whisky into the very soul of your cucumbers.
Arrange your cucumber slices snugly in a clean jar. There's no need for perfection here; just get them all in comfortably.
Pour the whisky over the cucumber slices.
Carefully ladle the hot brine into the jar, covering the cucumbers completely. The heat will begin the pickling process and help the flavours meld.
Close the jar tightly and let it cool at room temperature. Once cool, pop it in the fridge. Patience is key—give your pickles at least 48 hours to soak up all those incredible flavours before you dive in.
These boozy whisky pickles are a stellar addition to any charcuterie board, a true companion to grilled meats or just a snack straight from the jar. They bring a playful kick to burgers and sandwiches, and for the adventurous, a cocktail garnish that will have your guests talking.
