Bloody Mary Pickles
Spicy pickles to enjoy in cocktails or right from the jar!
Servings: 1 pint
Ingredients
- 3 sm. cucumbers trim ends & quarter lengthwise
- 3 lemon rounds
- 1/3 c. clamato juice
- 2 T. lemon juice
- 2 tsp. prepared horseradish
- 1 tsp. Worcestershire sauce
- 1/2 tsp. black peppercorns
- 1/2 tsp. salt
- 1 clove garlic sliced into thirds
- 1 dash Tabasco sauce
- 1/4 c. Vodka
Instructions
- Pack cucumbers, lemon rounds, and garlic into a 1 pint glass jar with lid.
- In a small saucepan over medium heat, combine clamato juice, lemon juice, horseradish, Worcestershire sauce, peppercorns, salt, and hot sauce. Bring to boil, stirring occasionally. Remove from heat and stir in vodka.
- Pour tomato juice mixture over cucumbers. Wipe the rim clean and seal with a lid. Allow to cool completely, then refrigerate until cold. The longer they sit, the better they taste. Store in the refrigerator for up to 3 weeks.
Jim says
Should you put these in boiling water for 10 minutes to preserve them?
Cooking Mamas says
Hi Jim, These are refrigerater pickles, no need to process!
Peggy weaver says
Can u can these pickles like other ones?
Cooking Mamas says
Hi Peggy, No, I wouldn’t, they are quick refrigerator pickles.
Becky Dybvig says
Can you use bloody Mary mix? What spices would you add or eliminate?
Cooking Mamas says
Hi Becky, I think Bloody Mary mix would be awesome in this recipe! I would use any spices you like. Celery salt would be a nice addition and play around with the horseradish depending on how hot you like it. Hope this helps. ~ Dusty
Jordan says
Could you process these for storage?
Cooking Mamas says
Hi Jordan, No, they are quick refrigerator pickles.