When buying pickles for the brine used in this recipe, cookbook author Amy Thielen says to avoid those made with garlic, as it will overpower the briny flavor and the chile in these shots. Try serrano, Thai, or habanero chiles in the brine for even more spice. Note: Allow at least 24 hours for brining.
Featured in: The Enlightened Entertainer
- 2 Fresno or red jalapeno chiles, halved lengthwise
- 1 cup dill pickle brine, from one 24-oz. jar
- 4 oz. chilled vodka