Rye Whiskey Fridge Pickles – Imbibe Journal

Place the cucumber slices in a medium heatproof bowl. In a saucepan over extreme heat, heat the water, vinegar, whisky, maple syrup, salt, purple pepper flakes, garlic, black peppercorns, mustard seeds, coriander seeds and dill until it includes a simmer and the salt has dissolved, 3 to 4 minutes. Flip off the heat, and pour the current brine over the cucumbers. Cowl the bowl with plastic wrap, and go away on the counter for a minimum of half-hour sooner than serving. Pickles could possibly be saved of their brine in a sealed container inside the fridge for as a lot as a month, or indefinitely if canned. Makes roughly 1 pint.