Okay, Here’s Why I Fell For the Pickle Margarita
So I’ll be honest—I used to wrinkle my nose at the very thought of a Pickle Margarita. Who puts pickle juice in a cocktail, right? But my friend Lisa (who’s always first to order weird things at happy hour) convinced me to give it a bash at her backyard BBQ last summer. Long story short, I took a slightly-too-large sip, coughed, then grinned and asked for seconds. Somehow that briny tang works ridiculously well with tequila, and it’s definitely become my go-to drink when the fridge is boasting a jar of half-eaten dill pickles and the weather’s hot enough to fry an egg. Or even when it’s not, honestly.
Random sidetrack: I once tried to serve these with fish and chips because the flavors are, I dunno, cousins maybe? Turns out, that’s too much salt at one sitting—but learn from my mistakes, I guess!
Why You’ll Love (or At Least Feel Deeply Curious About) This
I make this when I want to surprise friends with something they think will taste wacky — and it does, but in the best way. My family goes crazy for this because, after a couple sips, even the pickle skeptics admit it’s weirdly addictive. (Aunt Sue, I’m looking at you.)
If you’re the sort that likes a classic Marg—hey, this might ruffle your feathers at first. But honestly, I got bored of sweet lime-only cocktails years ago. There’s something about the salty, sour pickle bite that keeps me coming back. If you’ve ever asked yourself, “Could I combine my favorite bar snack and my cocktail?”—well, here’s your answer.
Gather These Ingredients (and Don’t Fret About Brands)
- 2 oz (that’s a regular sized shot and a smidge extra) silver tequila—or, you know, use reposado if that’s what’s in the cupboard. I’ve even made this with gin once. Was…okay.
- 1 oz freshly squeezed lime juice (bottled works if that’s all you’ve got; just don’t tell my old roommate, she’s a citrus snob)
- 3/4 oz pickle juice (straight from the jar, any brine style you like—my Gran swears by Claussen, I usually just grab what’s in the fridge)
- 1/2 oz triple sec or Cointreau (though, truthfully, I’ve used plain old orange juice in a pinch—less punchy, still works)
- Optional: a squirt of agave syrup or simple syrup if you like things a bit sweeter (I don’t, but you do you!)
- Kosher salt or Tajin for rimming the glass (sometimes I get fancy and mix in a little smoked paprika, which looks way cooler than it tastes)
- Ice cubes – as many as you want, really
- (Optional) Dill pickle slice or lime wedge for garnish—it makes it look extra put-together, promise
Let’s Mix This Up—Step By Step, Ish
- Rim Your Glass: Run a chunk of lime around the rim, dip it in salt (or Tajin, or whatever you’ve got). Sometimes I forget this step and just sprinkle a pinch on top at the end—it’s fine.
- Fill ‘er Up With Ice: Chuck ice into your glass, then more into your shaker. (I once used a jam jar when my shaker went missing; works in a pinch!)
- Shake It Up: Pour in tequila, lime juice, pickle juice, triple sec, and syrup if you’re using it. Give it a good, enthusiastic shake for 20-ish seconds. This is where I usually sneak a taste because, well, quality control.
- Strain and Pour: Strain over the ice in your rimmed glass. Don’t worry if it’s a bit cloudy—pickle juice does that; adds to the charm.
- Garnish For Fun: Float a pickle slice or lime wedge if you got one handy. Or both. Why not?
What I Figured Out (Usually the Hard Way)
- Don’t go overboard with the pickle juice at first. I once added nearly double and it was, uh, intense. Start modest.
- Fresh lime does make a difference, but bottled is, let’s be honest, less hassle.
- Tajin on the rim = best idea I stole from the internet. Here’s a wild guide to it from Bon Appetit.
- If it tastes too sharp or too salty, a dash of syrup smooths it out. But then, I think tangy is the whole point.
Some Wild Variations (And One Dud)
- I once swapped out tequila for mezcal. Smoky, weird, kinda delicious (not for everyone).
- Cucumber-infused vodka instead of tequila? Refreshing, but definitely gives spa-vibes more than bar ones.
- Replacing pickle juice with jalapeño brine: spicy! But, uh, maybe half the amount or your eyes will water. Ask me how I know…
- Once, late at night, I tried olive brine instead of pickle. Do not recommend unless you’re already three drinks in.
Do You Really Need a Cocktail Shaker?
Honestly, any watertight jar or Tupperware with a lid does the trick. I used my old protein shake bottle last time and it worked perfectly; actually, it probably mixed even better. Just make sure it’s properly closed or things get…messy. True story.
How To Store This (Though Good Luck Having Leftovers)
If, and that’s a big if, you have leftover mix (hasn’t happened here yet!), cover and stash it in the fridge for up to a day. I think it tastes a little stronger and mellower the second day, but that could be a fluke.
How I Like to Serve This
I usually make a big pitcher for game night—everyone pours their own, and someone always lines up a few pickle slices like it’s some kind of contest. My cousin dunks potato chips in hers, which is…oddly tasty. I’m more of a salty popcorn on the side kinda person. If you want to get fancy, check out Cookie + Kate’s margarita-tasting snack pairing ideas.
Don’t Rush! And Other Lessons I’ve Learned
- I tried once to skip the shake and just stir everything in the glass. It’s not the same—trust me, the aeration makes all the difference.
- If you use too many ice cubes, the whole thing gets watered down. Better to keep everything extra cold before starting.
- I tried making this with super-fancy infused pickles once. Not worth it—just use your everyday jar.
Real (and Sometimes Odd) Questions I’ve Actually Heard
- Can I use sweet pickle juice?
- You can, but the flavor is way different—think sweet and sour, more than tangy. Not my cup of tea (or tequila), but hey.
- Is there a non-alcoholic version?
- Sure! Just skip the tequila, swap in sparkling water, and maybe add a bit more lime for oomph. It’s like pickle lemonade, kinda weird, sorta fun.
- Why is my drink cloudy?
- Totally normal! The brine makes it look that way, nothing to worry about. Actually, I think it looks cool.
- Can I batch this for a crowd?
- Yep, just scale everything up (math’s not my strong suit, but Google’s handy for that). Mix in a big pitcher but add ice to each glass, not the pitcher, or it’ll taste watered down. Learned that the messy way!
At the end of the day, Pickle Margarita is one of those cocktails that puts a grin on your face (and suspiciously few leftovers in your fridge). If you’re willing to be brave—or at least briny—give it a whirl. Oh, and if you’re ever looking for fun drinking games for those get-togethers, this list from Good Housekeeping is a hoot, too. Anyway, cheers from my slightly-cluttered kitchen to yours!
Ingredients
- 3 oz silver tequila
- 2 oz pickle brine (from dill pickles)
- 1.5 oz fresh lime juice
- 1 oz triple sec (orange liqueur)
- 1 tsp agave syrup (optional)
- Ice cubes
- Kosher salt (for rimming the glass)
- 2 dill pickle slices (for garnish)
- Lime wedges (for garnish)
Instructions
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1Rub a lime wedge around the rim of each glass and dip the rim in kosher salt to coat.
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2Fill a cocktail shaker with ice cubes.
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3Add tequila, pickle brine, fresh lime juice, triple sec, and agave syrup (if using) to the shaker.
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4Shake vigorously for about 15 seconds until well chilled.
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5Strain the mixture into the prepared glasses filled with fresh ice.
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6Garnish each glass with a dill pickle slice and a lime wedge before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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