Spicy Dill Pickle Vodka

Infusing vodkas is all the rage now, didn’t you hear? If you like vodka, and you like pickles, then you’ll love this little spicy libation. I like the kick that the jalapeƱo adds, but if you’d rather have it without the heat, that’ll work too. Just don’t use a vodka you wouldn’t drink plain. Infusing adds flavor, but adding flavor to cheap vodka is like trying to make a silk purse out of a sow’s ear. I’ve drunk this neat and on the rocks, and they both work. As does putting it in a Bloody Mary, as long as you don’t use too much tomato juice.

Spicy Dill Pickle Vodka

1 750-ml bottle of vodka
2 hydroponic cucumbers (the shrink-wrapped kind), sliced into 1/2-inch rounds
1 jalapeno pepper, halved lengthwise
6 cloves garlic, peeled
sprigs of fresh dill

Combine all ingredients, making sure all vegetables are covered by vodka. You may have to take some of the cuke out or add more vodka, depending on the container you use.

Vodka will be ready to drink in 3-4 days, and will continue to increase in flavor for maybe another 3-4 days.

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8 Responses to Spicy Dill Pickle Vodka

  1. sarah mason says:

    Wow, that’s a lovely decanter you have there!

  2. John Herring says:

    Why thanks, Sarah!

  3. Kevin says:

    how long would that keep?

  4. John Herring says:

    Good question, Kevin. Not sure, but I’m guessing quite a while, as long as the vegetables are covered by the vodka. I’ve had a pile of hot peppers in vodka for a few months now, and there’s really no change in them at all. Alcohol, especially in high concentrations, would seem to stop most bacterial activity, therby preserving the vegggies.

  5. rob says:

    thats a cool Idea…BTW, Where did yuou find that infusion jar?

  6. John Herring says:

    Hey, Rob, thanks for the comment. I got it from, of all places, http://www.infusionjars.com. And if that’s where you’re from, I’d be glad to mention it more prominently in a future post. Just send me a free jar!

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