Todd's Whiskey Pickles

Brine

1 cup apple cider vinegar

1 1/2 cups whiskey (I used Jim Beam)

1/2 cup Boise Salt Company Pickling Spice Premium Mix

1 TBS kosher salt

2 cloves garlic, chopped

Directions:

Combine all in pot, bring to a boil, then simmer on low for 5 minutes

Fill 24 oz Jar with pickling cucumber or slices Pour brine mixture over cucumbers (if jar is cold let mixture cook to room temp) Seal jar Let sit until room temperature, then refrigerate for 3 days for best taste Will keep in refrigerator for several weeks