How do you use Moonshine Pickles?
Moonshine Pickles – Rate Recipe Prep Time 5 minutes Total Time 2 hours 5 minutes Moonshine pickles might sound crazy, but these high-octane pickles and their brine make cocktail time infinitely more exciting. Crunchy, delicious, and ever-so delicious, you can snack on the pickles then take a shot of the brine! Where are my pickle loving party people? Because not only are these dill-icious, but they’re about as easy as 1-2-3.
1 pint dill pickles 16 ounce jar Up to 1 cup unflavoured moonshine ¼ teaspoon Tabasco or Cholula hot sauce ¼ teaspoon crushed red pepper flakes
Strain the brine from your jar of pickles and reserve it. Pour the Moonshine into the jar to within 1-1/2 inches of the top of the jar. Add the Tabasco or Cholula to the jar along with the crushed red pepper flakes. Add reserved pickle juice to the level of the top of the jar. Tightly cap the jar, shake vigorously once or twice, and refrigerate for at least 2 hours before eating. These pickles will be good for up to a year in the refrigerator.
Calories: 51 kcal Carbohydrates: 1 g Protein: 0.2 g Fat: 0.2 g Saturated Fat: 0.03 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.003 g Sodium: 322 mg Potassium: 45 mg Fiber: 0.4 g Sugar: 1 g Vitamin A: 85 IU Vitamin C: 1 mg Calcium: 21 mg Iron: 0.1 mg Nutritional information is an estimate and provided to you as a courtesy.
Do Moonshine Pickles go bad?
Helpful answer 0 Votes Not as helpful Hi there! We recommend keeping perishable products like our moonshine pickles refrigerated once opened. If left out unrefrigerated, we suggest practicing caution before consuming and avoiding consumption if any discoloration or curdling occurs. over a year ago Problem with this answer?
Why do pickles sober you up?
Pickle juice is a natural remedy often recommended to help combat hangover symptoms. Pickle juice proponents claim that the brine contains important minerals that can replenish electrolyte levels after a night of heavy drinking. However, the effectiveness of pickle juice remains unclear, as most evidence behind its purported benefits is purely anecdotal.
This article reviews the research to determine whether pickle juice can cure a hangover. Alcohol acts as a diuretic, meaning that it increases urine production and accelerates the loss of fluids and electrolytes ( 1 ). For this reason, drinking excess amounts of alcohol can cause dehydration and electrolyte imbalances, which may contribute to hangover symptoms.
Pickle juice contains sodium and potassium, both of which are important electrolytes that may be lost due to excessive alcohol intake, Therefore, drinking pickle juice could theoretically help treat and correct electrolyte imbalances, which may decrease hangover symptoms.
However, research on the effects of pickle juice suggests that it may not have much of an effect on electrolyte levels. For example, one study in 9 people found that drinking 3 ounces (86 mL) of pickle juice did not significantly alter electrolyte concentrations in the blood ( 2 ). Another small study showed that drinking pickle juice after exercising did not increase blood sodium levels.
Still, it did encourage fluid intake, which could be beneficial for dehydration ( 3 ). Further high quality, large scale studies are needed to evaluate how drinking pickle juice may affect electrolyte levels, dehydration, and hangover symptoms. Summary Pickle juice contains electrolytes like sodium and potassium, levels of which could be depleted due to the diuretic effects of alcohol.
- However, studies show that drinking pickle juice is unlikely to affect electrolyte levels in the blood.
- Although research suggests that drinking pickle juice may not significantly benefit electrolyte levels, consuming too much may harm your health.
- For starters, pickle juice is high in sodium, packing a whopping 230 mg of sodium into just 2 tablespoons (30 mL) ( 4 ).
Consuming high amounts of sodium can increase fluid retention, which can cause issues like swelling, bloating, and puffiness ( 5 ). Decreasing sodium intake is also recommended to help reduce blood pressure in those with high blood pressure ( 6 ). Additionally, the acetic acid in pickle juice may worsen certain digestive issues, including gas, bloating, stomach pain, and diarrhea ( 7 ).
- If you decide to try drinking pickle juice to treat a hangover, stick to a small amount of around 2–3 tablespoons (30–45 mL) and discontinue use if you experience any adverse effects.
- Summary Pickle juice is high in sodium, which may cause fluid retention and should be limited in those with high blood pressure.
The acetic acid in pickle juice may also worsen digestive issues, such as gas, bloating, stomach pain, and diarrhea. Although research shows that pickle juice may not have much of an effect on hangover symptoms, many other natural remedies may be beneficial.
Stay hydrated. Drinking plenty of water can improve hydration, which may alleviate several symptoms of dehydration. Eat a good breakfast. Low blood sugar levels can worsen hangover symptoms like headache, dizziness, and fatigue. Eating a good breakfast first thing in the morning can settle your stomach and balance your blood sugar levels ( 8 ). Get some sleep. Alcohol intake can disrupt sleep, which may contribute to hangover symptoms. Getting plenty of sleep can help your body recover so you can get back to feeling your best ( 9 ). Try supplements. Certain supplements like ginger, red ginseng, and prickly pear may be effective against hangover symptoms. Be sure to talk to a healthcare professional before starting to take a new supplement ( 10 ).
summary Aside from drinking pickle juice, there are plenty of other ways to decrease hangover symptoms naturally. Pickle juice contains important minerals like sodium and potassium, which can be depleted by excess alcohol consumption. However, although pickle juice may encourage increased water intake, studies show that it’s unlikely to have much of an effect on electrolyte levels and could even be harmful in high amounts.
Is moonshine its own type of alcohol?
Moonshine: From Woods To Whiskey Throughout its storied past, moonshine has been called many things: shine, white lightning, hooch, fire water, white dog, or bathtub gin. Without regulation, there was no standardization to the methods or monikers of “moonshine”.
Currently, to be called “moonshine”, there are some loose qualifications the spirit must meet. Ultimately, moonshine is grain alcohol at its purest form. Moonshine was originally made in secret during the prohibition era and, to contemporary purists, it’s not considered “moonshine” unless it’s clandestine.
However, most distilleries now legally produce moonshine, regardless of whether they bottle and sell a product labeled as “moonshine.” Whiskey, prior to aging, is moonshine! So, What is Moonshine? Moonshine is defined as a homemade, un-aged whiskey, marked by its clear color, corn base, and high alcohol content (sometimes peaking as high as 190 proof).
- Traditionally, it was produced in a homemade still and bottled in a mason jar.
- For most of its history, moonshine was distilled in secret to avoid taxes and alcohol bans (specifically during the Prohibition Era).
- The term “moonshiner” was popularized in the 18 th century, where individuals deep in the woods of the Appalachia attempting to avoid being caught by police distilled under the light of the moon.
How it’s Made Moonshine consists of:
Corn Barley Wheat or Rye (optional) Yeast Water
While distillate or moonshine can be made from pretty much any type of grain, it originally was made from barley or rye. Moonshine at its purest form, is whiskey, or bourbon distillate. It is un-aged, high in proof, and clear in color. During the Prohibition Era, if grains were unavailable or too expensive, moonshiners would use white sugar which still gave them that alcohol “kick” they were looking for, but with a sweeter taste to it.
Making moonshine has two main steps: fermentation and distillation. Fermentation is the process of yeast breaking down the sugars in the grains to produce alcohol. Once the fermentation process is complete, the “moonshine mash” (fermented grains and yeast) is sent to the still. As the temperature rises in the still, the steam is forced through the top of the still into the worm box.
The worm box is typically a barrel with cold water flowing through it and a metal coil pipe down the center. Alcohol vapors flow through the coil pipe where they cool and condense back into a liquid. The last part of distillation is the spout or valve that leads from the worm box to a bucket or steel drum.
- Typically this would be sent through at least one filter, but potentially more.
- The “XXX” label, that has been popularized in moonshine imagery, was originally an indication of quality; each “X” represented a time that it had been distilled.
- Moonshine Today Moonshine has changed quite a bit since the backyard bottlers of Prohibition.
In 1933, U.S. alcohol production became legal, as long as you paid the appropriate taxes and had the correct permits. While this makes moonshine legal, you are still prohibited from distilling some at home. Why is this? Mainly for safety reasons. Distilling is a very precise chemical process that, when done incorrectly, can create a dangerous environment or produce a toxic libation.
- Governmental regulations are not just for tax purposes, but to protect the consumer from drinking something that could cause serious health issues.
- Unlike other spirits, legally produced moonshine can be made with any source material, at any proof, can have coloring and flavoring added – the works.
- There are no rules for its classification,” said Colin Blake, director of spirits education,
With such a loose classification of this grain alcohol, many different flavored products can still be considered moonshine! At Jeptha Creed, we offer a high-proof original moonshine highlighting the traditional flavor profile, but made with modern distillation processes.
- All of our moonshines start with the same four grains as our flagship bourbon, featuring our heirloom Bloody Butcher Corn.
- If you’re less interested in this pure un-aged whiskey flavor, we have expanded into the modern spectrum of moonshine with a naturally-flavored lineup.
- Delicious moonshine flavors like apple pie, blackberry, cinnamon, and lemonade represent our ode to the history with a focus on the future.
Our moonshine is even sold in mason jars as a “hats off” to the non-regulated history it came from. Our line of moonshines are a far cry from the potentially deadly spirits that used to flow from homemade stills. Representing its full integration into the contemporary alcohol industry, moonshine now even has its own holiday! National Moonshine Day is on the first Thursday in June (June 2 nd of 2022).
How do you eat pickles from a jar?
Download Article Download Article Pickles are versatile condiments that you can add to many meals or just enjoy by themselves. Whether they’re raw or cooked, pickles pack a lot of flavor into each bite. When you have a craving for a pickle, try making an easy snack or using it as the star of your next meal!
- 1 Eat pickles straight from the jar for a cold, crunchy snack. Pull the pickle out of the jar using a fork so you don’t get the juice on your hands. Take bites straight from the pickle for a satisfying crunch, or cut it into slices or spears to enjoy bite-sized pieces.
- Pickles are high in sodium, so avoid having more than 1 or 2 whole pickles per day.
Types of Pickles to Try Eat dill pickles for a sour taste. Have sweet pickles for sugar, cinnamon, and onion flavors. Try bread and butter pickles for a tangy finish.
- 2 Make ham and pickle roll-ups for a sweet and salty taste. Soften 8 ounces (230 g) of cream cheese in the microwave so it’s easily spreadable. Lay 16 precooked ham slices on a cutting board, and spread 1 ⁄ 2 ounce (14 g) of cream cheese on each slice.
- This recipe makes 32 servings of roll-ups.
- Try a jalapeno cream cheese spread if you want spicier roll-ups.
- Store any leftovers in the fridge in an airtight container.
- 3 Fry pickle slices for a Southern-style appetizer. Mix 1 egg, 1 tbsp (9 g) of flour, 1 US tbsp (15 ml) of Worcestershire sauce, and 1 c (240 ml) of milk in a bowl. In another bowl, combine 3 ½ cups (420 g) of flour, 1 tsp (5 g) of salt, and 1 tsp (5 g) of pepper.
- Try dipping the fried pickles in ranch dressing or buffalo sauce for extra flavor.
- 4 Mix together a pickle dip for chips or crackers. Combine 8 oz (230 g) of softened cream cheese, 2 US tbsp (30 ml) of pickle juice, ¾ cup (116 g) of diced pickles, 1 tbsp (3.8 g) of fresh dill, and ½ tsp (1.55 g) of garlic powder in a large bowl. Use a mixer if you want a smooth dip or mix it with a rubber spatula by hand if you want it chunkier.
- Add more pickle juice if you want a thinner dip.
- 1 Put pickle slices on a burger for a tangy taste. Place the pickle slices directly on top of the burger along with your other condiments. The pickles will add a satisfying crunch and the juice will soak into the meat and bun to give it more flavor.
- Keep pickles slices or spears on the side if you don’t want the pickle flavor directly on the burger.
- 2 Make a chunky Israeli salad for a cold side dish. Dice 3 large dill pickles, 2 lb (910 g) of cucumbers, and 2 lb (910 g) of tomatoes, and combine them in a bowl. Stir in ⅔ cup (15 g) of fresh chopped mint leaves. In a separate bowl, mix 2 US tbsp (30 ml) of olive oil, 4 US tbsp (59 ml) of lemon juice, and ½ tsp (2.5 g) of salt to make a dressing.
- This recipe makes 4 servings of Israeli salad.
- 3 Cook a Polish pickle soup for a hot and comforting meal. Sauté 1 chopped onion and 1 grated carrot in a large pot with 1 US tbsp (15 ml) of olive oil. Mix in 1 cup (155 g) of diced pickles, 20 fl oz (590 ml) of chicken broth, 1 c (240 ml) of pickle juice, 3 large diced potatoes, 3 tsp (15 ml) of Worcestershire sauce, and 3 ⁄ 4 lb (340 g) of precooked diced ham.
- This recipe makes 4-6 servings of soup.
- Add fresh dill on top of each serving for more dill flavor.
Tip: Use a low-sodium chicken broth if you want your soup to be less salty.
- 4 Grill a Cubano sandwich with dill pickles for a classic sandwich. Heat 2-3 slices of precooked ham on a skillet on your stove until brown spots appear on the meat. Split a 6 in (15 cm) baguette length-wise and brush each side with butter. Put the bread on the skillet so the cut side is face down to toast it.
- Use a panini press to compress the sandwich and cook it more.
- Add roast shredded or sliced pork to the sandwich for more flavor.
- 1 Pickle other vegetables if you want to reuse the brine. Try putting sliced carrots, onions, or cucumbers into the pickle jar. Put the vegetables and jar back into your fridge for 3-5 days before eating them. Tip: Add additional herbs and spices, such as red pepper flakes, garlic, or mustard seeds, to change the flavor of the pickle juice and your vegetables.
- 2 Marinate meat with leftover pickle juice for up to 1 day to make it more tender. Put a serving of your choice of meat in a resealable plastic bag and add 1 ⁄ 4 cup (59 ml) of pickle juice. Keep the meat in the bag for at least 1 hour so it can absorb the pickle flavor. If you want the meat tender and flavorful, let the meat marinate for 1 day before cooking it.
- Put a splash of milk in with the pickle juice to tone down the flavor.
- 3 Freeze pickle juice into popsicles for a cold sour treat. Pour the pickle juice into an ice cube tray and stick toothpicks into each cell. Put the tray in your freezer and let the juice freeze completely. Whenever you want a bite-sized popsicle, pull one of the popsicles out to enjoy.
- Get a large plastic tray with reusable popsicle sticks to make bigger popsicles.
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Avoid eating more than 1 pickle per day if you’re on a low-sodium diet.
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What is pickle liquor used for?
Pickle liquor is an acid solution used to descale or clean steel in various steelmaking processes. Typically, the acids employed in the pickling of steel are hydrochloric, nitric, sulfuric and hydrofluoric acids or combinations thereof. When the solution becomes spent, pickle liquor is considered a hazardous waste by EPA.