This one takes a bit of preparation, as you’ll need to add some heat to your pickle brine – unless you keep pickled jalapeños around, in which case you can use that brine instead. You’ll need to make the brine at least 24 hours beforehand, and can let it sit longer for added intensity.
Serves | 1 |
- 2 chile peppers (Fresno or red jalapeño work nicely), sliced in half lengthwise
- 1 cup pickle brine
- ¾ oz vodka
| Preparation | To make the brine, submerge the chile peppers in the pickle brine and tightly cover in the refrigerator. Allow it to sit for at least 24 hours. To serve, fill a shot glass halfway with the brine, then add the vodka. The brine will keep for several weeks if sealed, but take out the peppers before too long unless you want it to get really spicy!