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–+ servings

Pickleback Whiskey Jello Shots

Jameson Irish Whiskey and pickle brine mixed with gelatin served in a hollowed out pickle!
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Prep Time 20 minutes
Cook Time 5 minutes
Course Drinks
Servings 12

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
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