Well, bless my soul, this pickle margarita is wild
Okay, listen. The first time I made a Spicy Pickle Margarita (mocktail style) it was honestly a dare from my sister after she saw a chef muddling pickles on TV. Picture us in a tiny kitchen, giggling with pickle brine everywhere and me wondering if this would be one for the memory books (it was). I’ve since tried it both ways—boozy cocktail and zero-proof, depending on who’s over and, frankly, how much I actually want to finish chores that day. You wouldn’t believe how many raised eyebrows and second sips this drink gets, especially when you rim the glass with a spicy blend and act like it’s an old family secret. Which, I guess, now it kind of is?
Why I always circle back to this
I make this when friends come by and I want to serve something fun that’s not just another lemonade (no offense to lemon fans). My family goes a little bonkers for it because it’s not the standard-issue sweet cocktail, you know? It balances tangy, spicy, sour—those odd cravings after a salty snack attack or a road trip with drive-thru fries. There was a time I tried to skip the hot sauce (thought the jalapeño would do it alone), but nope, needed both! And as someone whose measuring cup is probably sitting in the dishwasher at this very moment, I love that this can be a bit of a “measure with your soul” kinda drink. Most of the time it works out, unless you accidentally pour in too much brine… which, well, that’s happened. Once.
What you’ll want to have ready (substitutions absolutely welcome)
- Pickle brine (about 3 oz): I use spicy kosher dills—but my grandma always swore by a jar of Bubbies. Pretty much any pickle ferment will work, just choose what you like to eat. Bread and butter style is a bit weird, though, in here (I’ve tried).
- Lime juice (2 oz): Fresh is classic. Bottled does the trick in a pinch.
- Tequila (2 oz, skip for a mocktail): Silver or blanco is my go-to, but honestly Cuervo Gold has been in my fridge more than once. Sub with agave spirit or just extra seltzer for zero-proof.
- Jalapeño slices (a few rounds, seeds out unless you’re brave): If you’re out, I’ve tossed in a little slice of serrano (caution, friend!).
- Hot sauce (dash or two): Tapatío, Tabasco, heck, once I used Sriracha. Different, but it was a Tuesday, so we rolled with it.
- Simple syrup or agave (1/2 oz, optional): When I want it a teeny bit sweet. My cousin claims maple syrup works too, but I’m skeptical after my last attempt.
- Sparkling water or club soda (to top): Makes it fun and fizzy, especially for mocktails.
- Ice (however much your heart says)
- Chili lime seasoning or Tajín + flaky salt (for the rim): Or just salt if you’re keeping it minimalist.
- Pickle spears or round slices (for the true garnish lover)
How I pull this together (don’t sweat the small stuff)
- Prep the rim: Rub a lime wedge around your glass rim. Dunk it in the chili salt mix (or just salt, or nothing, it’s your rodeo). Sometimes I get bored halfway and just salt half the rim—tastes the same, looks artsy.
- Muddle it up: Toss two or three jalapeño rounds into a shaker or glass. Add the brine, lime juice, tequila (or not), and simple syrup. Use a muddler or, in my case, the handle of a wooden spoon. Mash it up. This is where I usually sneak a taste, just in case it’s super spicy… or not enough.
- Ice, ice, baby: Fill the shaker with ice (or your glass, really). Shake the whole thing until it’s cold and frosty—30 seconds-ish. No shaker? Pour back and forth between two glasses like you’re Tom Cruise in Cocktail, just less cool.
- Build the drink: Strain into your rimmed glass packed with fresh ice. Top with club soda because fizz is happiness.
- Garnish, serve, done: Throw in some pickle slices, maybe another jalapeño round, or a lime wheel if you’re feeling proper. Sip and see if you need more kick.
Notes I scribbled after making this too many times
- Once I tried yellow mustard in the rim mix (don’t do it—it was not a good time).
- Sometimes adding more pickle brine makes it a little too salty. Actually, best to taste as you go instead.
- I think this tastes better with a little sitting time, like 5 minutes—lets the flavors chill out together. But honestly, it’s usually gone before then.
- If your brine is super garlicky, skip adding fresh garlic—otherwise it’s like eating a deli sandwich through a straw.
Weird and wonderful ways to change it up
- Once I swapped jalapeño for a splash of green Tabasco—unexpected but pretty tasty.
- Try a splash of pineapple juice for something strange and sweet-spicy (better than it sounds, promise).
- Vodka instead of tequila? Actually not bad, in a Bloody Mary sorta way. Rum? Wouldn’t do it again, lesson learned.
Stuff I use (or what to do if you don’t have it)
- Cocktail shaker: If you have one, great. If not, two glasses or a mason jar with a good seal works fine (even seen my neighbor use a clean hummus container, true story).
- Muddler: Back end of a big spoon or even a fork if you’re getting desperate, just don’t break a glass.
- Fine mesh strainer: Optional—I rarely bother, but if you hate floaties it helps.
- Nice glass: A rocks glass is classic, but I’ve used chipped mugs and Dixie cups; who cares?
Keeping it fresh (or, more likely, gulped down fast)
This actually holds up okay in the fridge for a full day if you keep the soda out. But in my house it never lasts more than a evening—unless someone tries to hide the jar in the back, not naming names. If you want to mix ahead, just wait to add bubbles till serving so it doesn’t go flat.
How we serve it (the family way)
Honestly, we always chuck in extra pickle slices and a wedge of lime. Sometimes my dad demands a couple of green olives, which… okay, weird flex, but surprisingly good. Makes a legendary match with chips and homemade guac too — it’s got that punchy salt-cutting mojo.
Things I’ve learned the hard way (pro-ish tips)
- I once tried rushing through the muddling and ended up with huge pepper chunks that messed with the sips. Don’t skip this, just mash it a bit more.
- Using bottled lime juice is fine, but actually, fresh is way brighter—it’s more forgiving in a cocktail, less so in a mocktail.
- If you spill pickle juice everywhere (which, let’s face it, happens), sprinkle a little baking soda on carpets, but act fast. Trust me.
Questions folks have actually asked me (and my actual answers)
- Is this really good or just a dare drink?
Honestly? Both. If you like pickles, you’ll probably love it. If not, well, might wanna make extra nachos with it. - Can I use bread & butter pickles?
You can, but it tastes pretty strange—like a sweet-and-sour gone haywire. Dill or spicy pickles are your buds here. - Is the mocktail version really as good?
Yeah! I even like it better sometimes, especially at lunchtime or alongside a bowl of popcorn. I’ve fooled a few people—just don’t tell my uncle. - How spicy is this?
Depends how much you add. You can totally control with jalapeño and hot sauce, so it’s all in your hands (unless you sneeze, which… please don’t do that mid-shake). - Any way to make this for a crowd?
Sure! Multiply it out and just stir up in a big pitcher. Wait to add the soda so it doesn’t get flat. I wouldn’t go more than a day ahead, though; it gets a tad murky looking.
Final word from me: Don’t let the pickle folks convince you this is only for summer. I make it in January when it’s gloomy and it sort of lifts the mood—plus, who doesn’t love a good reason to pull a jar out of the fridge and mess about? Cheers, mate, and let me know if you find some magical twist I haven’t tried (yet).
Ingredients
- 1/2 cup pickle juice
- 1/4 cup fresh lime juice
- 2 ounces tequila (use zero-proof spirit or omit for mocktail)
- 1/2 ounce orange liqueur (optional, or orange juice for mocktail)
- 2 teaspoons agave syrup or honey
- 4-6 slices fresh jalapeño (plus extra for garnish)
- Ice cubes
- Kosher salt and chili powder (for rimming)
- Pickle slices and lime wedges for garnish
Instructions
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1Mix kosher salt and chili powder on a small plate. Run a lime wedge around the rim of each glass, then dip the rims in the salt mixture.
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2Add fresh lime juice, pickle juice, tequila (or zero-proof substitute), orange liqueur (or orange juice), agave syrup, and jalapeño slices to a cocktail shaker.
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3Fill the shaker with ice, cover, and shake vigorously for 20 seconds to combine and chill.
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4Strain the mixture into the prepared glasses filled with ice.
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5Garnish with additional jalapeño slices, pickle slices, and lime wedges. Serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
70cal
Protein:
0 gg
Fat:
0 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
12 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
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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