Pickleback Whiskey Jello Shots: A St. Patty’s Day Twist
Have you ever tried a Pickleback Whiskey shot? It’s the go-to choice for many at local bars due to its enjoyable and unique combination of whiskey and pickle brine. The pickle juice serves as a “natural reset” for your throat after the whiskey, creating a harmonious and tasty experience. And now, we’re taking this popular shot to a whole new level with Pickleback Whiskey Jello Shots!
Crafting the Perfect Vessel
To start this culinary adventure, grab a large jar of Claussen Whole Dill Pickles. Cut each pickle in half down the middle and trim a tiny bit off the bottom so that they stand up.
With a paring knife, create a well in the center by cutting a circle from the top and scoring it for easy removal of the flesh.
Whiskey and Pickle Juice Fusion
Since it’s St. Patrick’s Day, we’re infusing these shots with the spirit of the holiday.
In a saucepan, combine 1/4 cup of Jameson Irish Whiskey with a little over 1/2 cup of pickle juice from the Claussen Pickle Jar.
Bring this flavorful concoction to a low boil, then remove it from heat and add a packet of plain, unflavored gelatin. Whisk until well combined.
Filling the Pickle Shots
Now comes the fun part.
Pour the whiskey and pickle juice gelatin mixture into each hollowed-out pickle, creating the perfect Pickleback Whiskey Jello Shot.
Top each one with a sprinkle of fresh dill to add a burst of flavor and visual appeal.
Chilling Time
Carefully place your pickle shots in the fridge for about two hours. This brief wait allows the gelatin to set and the flavors to meld, ensuring a delightful and satisfying experience.
Recipe: Pickleback Whiskey Jello Shots
Ingredients:
- 1 32 Oz Jar Claussen Whole Dill Pickles
- 1/4 Cup Jameson Irish Whiskey
- 1/2 Cup + 2 TB Pickle Juice from the Claussen Pickle Jar
- 1 Packet Unflavored Plain Gelatin
Instructions:
- Prepare Pickle Vessels:
- Cut each pickle in half down the middle.
- Trim a tiny bit off the bottom of each pickle so that they stand up.
- Use a paring knife to create a well in the center by cutting a circle from the top and scoring it for easy removal of the flesh.
- Whiskey and Pickle Juice Fusion:
- In a saucepan, combine 1/4 cup of Jameson Irish Whiskey with a little over 1/2 cup of pickle juice from the Claussen Pickle Jar.
- Bring the mixture to a low boil, then remove it from heat.
- Add a packet of plain, unflavored gelatin and whisk until well combined.
- Filling the Pickle Shots:
- Pour the whiskey and pickle juice gelatin mixture into each hollowed-out pickle, creating the perfect Pickleback Whiskey Jello Shot.
- Top each one with a sprinkle of fresh dill for added flavor and visual appeal.
- Chilling Time:
- Carefully place your pickle shots in the fridge for about two hours. This brief wait allows the gelatin to set and the flavors to meld, ensuring a delightful and satisfying experience.
- Serve and Enjoy:
- Once chilled, your Pickleback Whiskey Jello Shots are ready to be served. Impress your friends with this unique and delicious St. Patrick’s Day treat! Cheers!
A St. Patrick’s Day Party Showstopper
If you’re heading to a St. Patrick’s Day party, these Pickleback Whiskey Jello Shots are a must-bring item. Your friends will be amazed by the creativity, and the shots themselves are downright delicious.
St. Patrick’s Day is a time for celebration, so why not have some fun and treat yourself and your friends to these Pickleback Whiskey Jello Shots?
Cheers to a festive and flavorful St. Patty’s Day!
Pickleback Whiskey Jello Shots
Equipment
- 1 Saucepan
- 1 Small spoon or mini melon baller
- 1 Paring Knife
Ingredients
- 1 32 Oz Jar Claussen Whole Dill Pickles
- 1/4 Cup Jameson Irish Whiskey
- 1/2 Cup + 2 TB Pickle Juice from the Claussen Pickle Jar
- 1 Packet Unflavored Plain Gelatin
Instructions
- Cut each pickle in half down the middle
- Slice off a tiny bit of the end of each pickle so that it stands up
- Using a paring knife cut a circle out of the top of each pickle and score it so that you can remove the flesh
- Use a small melon baller or just the end of a flat spoon works the easiest to remove the inside pickle flesh just removing enough to fit about a shot of whiskey jello
- Pour out 1/2 cup + 2 TB of pickle juice from the jar and add that and the Whiskey to a sauce pan
- Bring to a boil over med-high then remove from heat and add gelatin
- Let cool for a couple minutes then carefully fill each pickle and garnish with a little bit of fresh dill
- Refrigerate for 2 hours
