Recipe courtesy of The Kitchen

Pickleback Shots

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 8 servings
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4 thick dill pickles

1/2 cup bourbon 


  1. Cut each pickle in half across the equator. Use an apple corer, melon baller or the tip of a small knife to hollow out the interior of each pickle half, leaving an 1/8-inch-thick border of pickle intact. Slice the closed end of each pickle shot glass just enough to make it sit flat. Be sure not to cut too deep and create a hole in the shot glass.
  2. Fill each pickle shot glass with 1 tablespoon of bourbon. Serve immediately.
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