Matthew Kelly / Supercall

Entertaining
How To Make Boozy, Spiked Pickles

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Pickles and booze are an unexpected dynamic duo. Just look to the Pickleback shot or gherkin-garnished Martini for proof. But sometimes breaking out the bottles, the pickle jar and the shot glasses or mixing glass just seems like too much effort. So, to more quickly and efficiently deliver that harmonious duet of brine and booze, we decided to skip the whole “cocktail” thing and make spiked pickles.

We made three different variations: funky-fruity, vodka-spiked Koolickles (Kool-Aid-spiked pickles), spicy, tequila-spiked pickles and an edible take on the classic Pickleback. Try one, two or all three at your next happy hour, or take them on the go for a picnic-perfect, noshable cocktail.

Matthew Kelly / Supercall
Unless you live in the South, or are just a big fan of Southern snacks, you probably haven’t heard of a Koolickle. These red-hued spears are a product of the Mississippi Delta, an area that lies just south of Memphis, Tennessee near the Arkansas border. The process is simple: you add Kool-Aid powder and sugar to pickle juice and let the pickles marinate for about a week. The result: crimson-colored pickles that taste exactly like you’d think—sweet, savory and a little strange, but really tasty if you’re a fan of bread and butter pickles. We, of course, wanted to take this Southern delicacy one step further by soaking them in booze. Rather than mess with the unique flavors produced by the magical mix of fruity Kool-Aid and pickle brine, we decided to simply kick things up a notch with a slug of vodka.

The Essentials

Pickles
Cherry Kool-Aid
Vodka
Matthew Kelly / Supercall
If tequila shots are too mundane for you, give these crunchy spears a try. These boozy pickles are for serious tequila-lovers only. After just 24 hours of soaking, they pack quite a wallop with tequila’s signature vegetal character and alcoholic heat shining through the tangy brine. Because we love our tequila with a side of spice, we recommend adding a sliced jalapeño or serrano pepper to the jar, but feel free to omit the pepper if you aren’t much of a hot-head.

The Essentials

Pickles
Blanco Tequila
Chile pepper
Matthew Kelly / Supercall
We’re always up for a twist on the classic Pickleback shot. There’s something about that briny goodness that makes the whiskey go down that much easier. But to make the whole process even more seamless, we decided to soak dill pickles in whiskey and skip the shot glasses all together. Serve these eye-opening pickles at your next Game Day party with beer backs and salty snacks.

The Essentials

Pickles
Whiskey

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