Love pickles? Love Fireball? Put those two together and you have something magical.
Cinnamon Red Hot Pickles have been a thing for a while, but this tweaks that. Delish has a recipe for those, which we have slightly altered to include, you guessed it, Fireball. Here’s how to make it…
2-3 cucumbers, sliced into spears 2 tablespoons of red hot candies 3/4 c. white vinegar 3/4 c. water 1/2 c. Fireball Whisky 2 tbsp. sugar 1 tbsp. kosher salt
1. Into a lidded jar, pack cucumbers tightly side by side. Add Red Hots, allowing at least an inch of open space at the top of the jar.
2. In a small saucepan over medium heat, combine vinegar, water, salt, and sugar. Bring to a boil and stir to dissolve the salt and sugar. Remove from heat, stir in the Fireball, and pour liquid over cucumbers. Screw lid on jar tightly and let cool to room temperature.
3. Place in refrigerator to let cool completely, at least 8 hours and up to 2 days. Pickles will keep for up to 2 weeks.