When Did I Start Putting Pickles in My Margaritas?
Okay, so you know those moments where you're just about ready to whip up the usual margaritas and then your brain sort of veers sideways and says, "But wait, I have a cold jar of pickles right here..."? My first Pickle Margarita kind of happened like that. It was late (don’t judge), friends were over, and I’d run out of limes. A little desperate, a tad braver than usual—I reached for the pickle brine. In hindsight? Maybe it was a stroke of genius or just a case of liquid courage, but hey, now it's a recurring favorite!
Quick warning: this cocktail is not for the faint of heart (or those with zero pickle tolerance). Still, it’s got a kind of electric tang that wakes up your mouth and, honestly, has sparked a lot of laughter and, occasionally, the phrase "Wow, that's weirdly good."
Why Do I Even Make This?
I pull out the Pickle Margarita card mostly when barbecue season hits or when my family requests "that weird drink you made last summer". It’s somehow refreshing and satisfying—especially after a day in the garden, pulling weeds and getting dirt under your nails. Plus, if someone’s had a rotten day, a glass of this and a plate of chips fixes almost anything (though don’t quote me on that). It’s not everyone’s cup of tea—I’ve seen some truly horrified faces—but if you love pickles, this is your drink. Or maybe you’re just curious? Either way.
Gathering the Bits and Pieces (aka Ingredients)
- 2 oz tequila (I like silver for its sharpness, but reposado works fine; when in a pinch, I once used vodka and, well, not quite the same magic, but it was okay-ish)
- 1 oz pickle brine (dill is king here; although my cousin swears by spicy pickles—jury’s out on that)
- 1 oz fresh lime juice (bottled is, hmm, acceptable if you must, but fresh is worth the squeeze)
- ½ oz triple sec or Cointreau (I won’t gatekeep on this, but stick with what’s lurking in your liquor cabinet)
- Pickle slices for garnish (chip, spear, whatever’s left in the jar—sometimes I get fancy and thread them on a skewer)
- Salt or Tajín for the rim (or skip it in a rush—totally your call)
- Handful of ice (sometimes I use crushed because it melts faster and that’s just... nice)
Let's Actually Make This (Step-by-Step, Kinda)
- Rim your glass with lime and dip in salt or Tajín (I sometimes skip this if I’m short on patience, but it does look flashier).
- Grab a shaker—or just two cups if your shaker lid is randomly missing (been there)—fill 'er up with ice.
- Pour in the tequila, pickle brine, lime juice, and triple sec. Give it a good shake—like you mean it. Or, if you’re me and forget the lid’s loose... wipe up the counter first, then shake again.
- Strain into your glass over fresh ice. This is where I do the sneaky taste-test, just to make sure everything's balanced.
- Garnish with a pickle slice (or three if you’re feeling generous or snacky). That’s it—now sip! Or chug, I’m not your supervisor.
Some Notes I Learned the Hard Way
- Trust your brine—some are saltier, some have more bite. Actually, I find that homemade pickles can be a bit unpredictable here (in a fun way, mostly!)
- The first time I tried sweet pickle brine, let’s just say my tastebuds filed a complaint. Stick to dill.
- If you overdo the pickle brine, don’t panic—just add a splash more tequila or lime and adjust. This is not a "one taste fits all" equation.
What Happens If You Get Experimental?
- Tried adding jalapeño brine for heat—surprisingly solid. Spicy-loving friends were pretty impressed.
- Once swapped in lemon instead of lime because I ran out; not my proudest moment, but it’s drinkable (just not the best).
- Attempted a beet brine—I was aiming for color, ended up with a vaguely earthy pickle situation that, um, never repeated. So maybe just... don't?
Do You Really Need Fancy Equipment?
Sure, a cocktail shaker is ideal, but honestly? I’ve used a big mason jar with a tight lid or even just a couple plastic cups jammed together (don’t tell any bartenders I said that!). A fine mesh strainer is handy for catching stray seeds; if you don’t have one, just let ‘em sink to the bottom—extra roughage, right?
Where Does the Margarita Live After Party Time?
If by some miracle you end up with leftovers, stick it in the fridge with a lid. Let me tell you, though, in my house this cocktail vanishes quick—usually within a few hours. But, in the off chance you make a pitcher’s worth, I actually think it tastes better the next day after everything mingles (learned this by forgetting it in the fridge overnight—happy accident!).
How Do I Serve This and Look Smart Doing It?
We serve these in old jam jars (because we lose proper glasses, don’t ask), usually with fish tacos or big bowls of crunchy chips. Sometimes I float an extra pickle right on top just to see who squeals. Family tradition now is to make a toast to "strange but good choices" every time we whip out the pickle jar.
Pro Tips (Aka The Mistakes I Won’t Repeat... Probably)
- Don’t rush the shake! I tried to speed through once and the flavors didn’t really come together. Take 30 seconds and really go for it—your arm gets a workout, sure, but it’s worth it.
- If you spill pickle brine, clean up quick—it lingers. Ask me how I know.
- Too much salt on the rim? It’s okay, just tap off the excess or dunk the glass in water for a sec.
Your Burning Pickle Margarita Questions, Answered
- Can I use the juice from any pickles? Pretty much, but dill is my go-to. Bread and butter pickles? Not so much. Someone once asked me if they could use kimchi brine and, look, I love wild ideas, but this is one step too far for me. If you give it a go, let me know how you survive it.
- What if I don't have tequila? You can swap in mezcal for some smokiness—kinda interesting, actually. Vodka is a last-ditch solution, though you lose the margarita spirit (pun semi-intended).
- Is pickle margarita actually good? Tough to answer; it’s a real love-it-or-hate-it kind of drink. If you’re on the fence, maybe rope in a friend for moral support and do a taste test. Or go classic and stick to the lime-only version—no shame!
- Do I need to buy fancy salt? Nah. Regular table salt, kosher—whatever you’ve got stashed will do. If you want to go wild, try smoked salt. Or, just skip salt entirely. No one will arrest you (I hope).
- What's a good snack to pair? That's easy: chips and guac, or basically anything salty. Honestly, pretzels work just fine too. Once, I served them with nachos and my uncle called me a "genius"—but he’d had a few, so take it with a grain of salt (literally).
And there you go—my not-so-scientific, slightly rambling guide to the Pickle Margarita. If you're feeling brave, give it a try. If not, pass the jar to someone who will. Oh—if you're ever deep-diving cocktail ideas, Liquor.com has a wild version too. Cheers to drinks that shouldn't work, but somehow do!
Ingredients
- 2 ounces silver tequila
- 1 ounce Cointreau or triple sec
- 1 ounce fresh lime juice
- 1 ounce dill pickle brine
- ½ ounce agave syrup
- Ice cubes
- Kosher salt for rimming glass
- Lime wedges and dill pickle slices for garnish
Instructions
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1Run a lime wedge around the rim of each glass and dip the rims in kosher salt to coat.
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2Fill a cocktail shaker with ice. Add tequila, Cointreau, fresh lime juice, pickle brine, and agave syrup.
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3Shake vigorously for about 20 seconds until well chilled.
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4Strain the mixture into the prepared glasses filled with fresh ice.
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5Garnish with lime wedges and dill pickle slices 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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