Instructions
1. Prepare the Produce
Wash all the produce thoroughly. Slice the tomatoes and jalapeños. Cut the cucumber into spears that will fit easily into your jar. It is crucial to ensure all your ingredients are fresh and free of any blemishes.
2. Combine the Infusion
Carefully add the sliced tomatoes, cucumber spears, sliced jalapeños, dill sprigs, peppercorns, celery seed, and salt to your large, clean glass jar. Pour the entire bottle of vodka over the ingredients until the jar is full and the produce is submerged.
3. The Infusion Process
Secure the lid tightly. Give the jar a good shake to distribute the seeds and salt. Store the jar in a cool, dark place for 3 to 5 days.
Taste Test: Start sampling the vodka daily after the third day. The flavor profile you are looking for is a balance of cucumber, dill, and spice. Once the flavor is strong enough for your liking, proceed immediately to the next step. Do not let it infuse for longer than 7 days, as the tomato and cucumber can start to break down and affect the texture.
4. Strain and Bottle
Once the flavor is perfect, it is time to strain the infusion. Pour the vodka through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean bowl or measuring jug. This step is essential to remove all solid particles, which stops the infusion process and keeps the vodka fresh.
5. Store and Serve
Pour the strained Spicy Pickled Garden Vodka into a clean bottle or back into the original vodka bottle. Store it in the freezer or pantry.
Serving Suggestions
The Ultimate Bloody Mary: Use this vodka as the base for your brunch cocktails. Garnish with a large dill pickle spear and a celery stalk.
Savory Martini: Shake 2 parts of this infused vodka with 1 part dry vermouth, and a dash of olive brine. Garnish with a cherry tomato and a tiny dill sprig
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