- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 248
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 19 mg
- Sodium
- 611 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 248
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 19 mg
- Sodium
- 611 mg
Ingredients
Bacon-Wrapped Pickles:
Directions
Special equipment:
bamboo picks- Combine the tomato juice, tequila, horseradish, hot sauce, Worcestershire and lime juice in a pitcher.
- Serve over ice with a lime wheel, celery stalk and a Bacon-Wrapped Pickle to garnish.
Bacon-Wrapped Pickles:
- Preheat the oven to 375 degrees F. Line a rimmed sheet tray with heavy-duty foil.
- Lay the bacon out on the sheet tray. Par-bake the bacon for 10 minutes. Lay out in a paper towel to drain off any extra grease.
- Wrap each cornichon in a slice of bacon and secure with a bamboo pick. Place back in the oven until the bacon is crisp, 10 minutes.
