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Dill Pickle Shot
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Dill Pickle Shot

This pickle shot is made of dill pickle juice and vodka. It's a simple and tangy shot perfect for pickle lovers.

Prep Time
10 mins
Total Time
10 mins
Servings: 4 servings
Calories: 98 kcal
Course: Drinks
Cuisine: American

Ingredients

  • 6 Ounces dill pickle juice brine, 177ml
  • 6 Ounces vodka
  • pickle juice Optional garnishes
  • tajin seasoning
  • mini gherkin pickles

Instructions

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  1. Dip the rims of your shot glasses into some dill pickle juice, then dip into Tajin seasoning.
  2. Add the pickle juice and vodka to a shaker and shake well. Pour the dill pickle vodka into the shot glasses, garnish with mini gherkin pickles, and serve.

Notes

  • For the best flavor, use a high-quality vodka. Cheap vodka can affect the taste.
  • You can easily adjust the amount of pickle juice and vodka to make the shots as strong or as mild as you like.
  • These shots are best served chilled. You can keep the ingredients in the fridge before mixing.
  • If you shake the mixture with ice, it might create bubbles and alter the appearance. Instead, keep everything cold beforehand.
  • For an extra fun touch, garnish with mini gherkin pickles. Make sure they are small enough to fit on the shot glasses you use.
  • You can rim the glasses with Tajin seasoning for a spicy kick. Dip the rims in pickle juice first, then into the seasoning.
  • Friends, these tangy and savory drinks are incredibly fun, but please remember to enjoy them responsibly and be mindful of your consumption.
  • Storage - To make these shots ahead of time, mix the vodka and pickle juice together and refrigerate in an airtight container for up to 3 days. 
  • There are 3 Blue Plan SmartPoints in one serving.

Nutrition Information

Calories 98kcal (5%) Sodium 0.4mg (0%) Potassium 0.4mg (0%) Iron 0.01mg (0%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 98

% Daily Value*

Calories 98kcal 5%
Sodium 0.4mg 0%
Potassium 0.4mg 0%
Iron 0.01mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.

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