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.
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- 2 Fresno or red jalapeno chiles, halved lengthwise
- 1 cup dill pickle brine, from one 24-oz. jar
- 4 oz. chilled vodka
- In a small bowl, submerge the chiles in the brine and cover with plastic wrap. Refrigerate at least 24 hours or up to 1 week; the brine will get spicier the longer it sits.
- To serve, pour 1 ounce of the spiced brine into each of 8 shot glasses and then top each with 1⁄2 ounce of vodka.