Pickles taste pretty dank next to a Jewish deli sandwich, but you haven’t lived until you’ve taken a pickleback shot: a shot of whiskey chased by straight up pickle juice. All that salt and flavor mask the burn of the whiskey, and pickle juice is a damn good hangover cure.

So with my always-alcoholic mind, I thought it’d be dope to pickle some random veggies and use that innovative pickle juice as a chaser with various types of hard liquor. But I couldn’t do this alone. I called my girl Eden Grinshpan — TV personality, blogger, and foodstagram star — to help me out with this one.

It turned out to be a turned up time, to say the least, and the dranks turned out real good. I pickled ’em using my grandma’s method, but if you want to pickle like a Le Cordon Bleu graduate (aka Eden’s way), check out her method on her blog. (Look how legit hers looks… accawkward.)

pickleback

Photo courtesy of edeneats.com

Pineapple & Ginger + Rum

  • Prep Time:10 minutes
  • Cook Time:24 hours
  • Total Time:24 hours+
  • Servings:4
  • Easy

    Ingredients

  • 1/2 cup pineapple, cut
  • 1/2 cup ginger, skinned and cut
  • 1/2 cup water
  • 1/4 head garlic, with skin (option)
  • Salt
  • Rum

Step 1

Fill up your mason jar halfway with some H2O.

Step 2

Drop in an uncooked egg and let it sink. Add in enough salt until it floats. Then take that egg out, duh.

#SpoonTip: This will make it real salty. If you plan to pickle these for more than 24 hours, don’t bother with the egg trick and shoot for 1-2 tablespoons of salt.

Step 3

Cut up some pineapple and toss it in there.

Step 4

Skin your ginger. Chop it up. Throw it in.

Step 5

Throw in garlic if you’d like. Eden doesn’t recommend it, but whateva, yolo.

#SpoonTip: Make sure the water covers all the ingredients.

Step 6

Jar that puppy up and let it sit overnight.

#SpoonTip: To help this ish pickle faster, put it next to a window where there’s plenty of sunlight.

GIF by Max Bartick
GIF by Max Bartick

Step 7

Strain out some of the pickle juice. Throw back a shot of rum and chase with dat pickled drank.

#SpoonTip: It might smell like hot fart, but it doesn’t taste like it.

Red Pepper & Jalapeño + Tequila

  • Prep Time:10 minutes
  • Cook Time:24 hours
  • Total Time:24 hours+
  • Servings:4
  • Easy

    Ingredients

  • 1 red pepper, sliced
  • 1 jalapeño, sliced
  • 1/2 cup water
  • 1/4 head garlic, with skin
  • 2 tablespoon vinegar
  • Salt
  • Peppercorns
  • Tequila

Step 1

Same drill as above. Before jarring, pour in some peppercorns.

#SpoonTip: Cut the pepper like Eden. She’s a pro.

Step 2

24 hours later, take a shot of tequila and chase with this spicy, garlicky sip of Mexico.

Apples + Fireball

  • Prep Time:10 minutes
  • Cook Time:24 hours
  • Total Time:24 hours+
  • Servings:4
  • Easy

    Ingredients

  • 1 apple, sliced
  • 1/2 cup water
  • 1/4 head garlic, with skin (optional)
  • 2 tablespoon vinegar
  • Salt
  • Fireball Whisky

Step 1

You know what to do.

Step 2

After a 24-hour dance break, take a shot of Fireball and wash it down with some pickled apple juice. That don’t taste like your recess days, tho.

Coleslaw + Tomato Juice & Vodka

  • Prep Time:5 minutes
  • Cook Time:24 hours
  • Total Time:24 hours+
  • Servings:4
  • Easy

    Ingredients

  • 1/2 cup coleslaw, shredded
  • 1/2 cup water
  • 2 tablespoon vinegar
  • 1/4 head garlic, with skin
  • Salt
  • Peppercorns
  • Tomato juice
  • Vodka

Step 1

Throw all of your ingredients into a jar like you have 3x already.

#SpoonTip: Pickled coleslaw ≠ kimchi.

Step 2

Strain some of that juice into a cup and add some tomato juice. Take a shot of vodka and wash it down with this deconstructed coleslaw Bloody Mary.

Lemon + Gin

  • Prep Time:5 minutes
  • Cook Time:24 hours
  • Total Time:24 hours+
  • Servings:4
  • Easy

    Ingredients

  • 1 lemon, quartered
  • 1/2 cup water
  • 1/4 head garlic, with skin (optional)
  • Chili pepper flakes
  • Salt
  • Gin

Step 1

Like, you get it by now.

Step 2

Chase a shot of gin with this lemon chili pickle juice. Hell. Yes.