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 jalapeño 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.