So a while back I was listening to my favorite local radio station Rob, Anybody, and Dawn (RAD Radio) and they happened to be doing a segment called Drinking With the Maggots. Now Drinking with the Maggots is a segment they do every Friday morning, where they have listeners send in drink recipes and they then make it/critique it on the air. Now the first time they did this segment they did a shot of Jameson Whiskey with a shot of pickle juice as a chaser; Jameson with a pickle back is how you would order this at a bar. Obviously, I had to try this and to Katie’s many faces of disapproval, I was really surprised how the shot of pickle juice nullified the burn of the Jameson. Ever since trying it I have wanted to make my own pickles, mostly for the juice and whiskey shots.

When looking online I found so many different recipes that I couldn’t just pick one, so I decided to come up with my own recipe. So I hope you enjoy the recipe I have listed below and if you have any recommendations that I could do for the next time I would love to hear them.


Servings: About 24 spears


  • 1 3/4 cups distilled white vinegar
  • 4 tablespoons kosher salt
  • 3 tablespoons sugar
  • 3 cups cold water
  • 1-3/4 to 2 pounds cucumbers, cut into halves or spears
  • 2 tablespoons coriander seeds
  • 6 large garlic cloves peeled and halved
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon red pepper flakes
  • 16 dill sprigs
  1. In a saucepan combine white vinegar, salt, and sugar. Turn heat 0n high and stir until the sugar and salt is dissolved. Once the salt and sugar are dissolved, remove from heat and in a large bowl combine the brine with 3 cups of cold water and set aside until ready.
  2. Cut cucumbers into halves or spears and then stuff them into the container. I used a 2 Liter jar, but you can also use two 1 Quart jars as well. Once all the cucumbers are in the jar(s), add the coriander, peeled and halved garlic, mustard seeds, red pepper flakes and dill to the jars. Finally, add the brine to the jar, seal and let set in the refrigerator for 24 hours to 1 week. The pickles will keep up to 2 months.
  3. Eat and enjoy you pickle juice with a shot of whiskey or any spirit.