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Ingredients
- 2 Fresno or red jalapeno chiles, halved lengthwise
- 1 cup dill pickle brine, from one 24-oz. jar
- 4 oz. chilled vodka
Preparation
Step 1
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.