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Spicy Pickle Margaritas – don’t knock it till you try it!
Pickle juice and tequila might sound like a strange pairing, but these margaritas are so much fun—and surprisingly delicious. Every time I make them, people are unsure at first… then walk away wanting another round!
Tequila is mixed with Cointreau, fresh lime juice, spicy jalapeños, and just the right splash of pickle brine. It’s salty, a little spicy, super refreshing, and finished off with a chili salt rim that takes it to the next level.
Now, I know the pickles might be throwing you off, but trust me here. A spicy margarita is always better with a salty edge, and the pickle brine adds just that—plus a tangy twist that makes the whole drink pop. If you like cucumber margaritas, you might love this even more!
Fun fact: A pickle was actually my very first solid food! Maybe that’s why I’ve had a lifelong love for them—and why this margarita just makes sense to me.
Here are the details
Ingredients – for the margarita
- silver tequila
- Cointreau liquor
- lime juice
- pickle bringing
- jalapeños
- honey
Ingredients – for the rim
- pink sea salt or sea salt – look for a coarse salt, I like the texture
- chipotle chili powder or tajin
- 2 teaspoons
- granulated sugar
- small pickles
Special Tools
For this margarita, you will need a glass pitcher, rocks glasses. Oh, and plenty of ice is ideal.
Steps
Step 1: Mix the chili salt for the rim
I like to start with the salty-sweet, chili-lined rim. It’s a simple mix of pink Himalayan salt, chili powder, and a pinch of granulated sugar. The combo adds a perfect salty, spicy, and slightly sweet finish to each sip—and it looks extra pretty too.
Run a lime wedge around the rim of each glass, then dip into the salt mixture. I like to rim just half the glass and leave the other side bare.
Step 2: Mix the margaritas
In a pitcher, combine the tequila, a splash of orange liqueur, fresh lime juice, pickle brine, and a drizzle of honey. Stir until everything is well mixed.
Step 3: Add the jalapeños
Toss in a few sliced jalapeños to infuse the margarita with a little heat. Pop the pitcher in the fridge and let it chill until ready to serve.
The longer the jalapeños sit, the spicier the drink will be. I usually let them infuse for 2 to 3 hours, then strain them out before pouring.
Serving
When ready, pour the margarita mix into your prepared glasses and fill with ice.
Garnish with small baby pickles and a lime wedge. You can also add a few jalapeño slices for extra kick!
Looking for other easy cocktails?? Here are my favorites:
Lastly, if you make this Spicy Pickle Margaritas, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Pickle Margaritas
Servings: 4
Calories Per Serving: 272 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Combine the tequila, orange liquor, lime juice, pickle brine, jalapeños, and honey in a large pitcher. Stir to combine and chill for 2 hours. The longer the jalapeños sit, the spicier the drink will be. Strain out the jalapeños and discard. Return the drink to the pitcher, add additional honey to taste, and chill until ready to serve.2. To make the chili salt. Combine the salt, chili powder, and sugar on a shallow plate. Rim your glasses in salt, then fill with ice.3. When ready to serve, fill the pitcher with ice. Pour into glasses and top off each glass with ginger beer (if using). Garnish as desired with small pickles and dill or charred peppers. Enjoy!