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.
Should you put these in boiling water for 10 minutes to preserve them?
Hi Jim, These are refrigerater pickles, no need to process!
Can u can these pickles like other ones?
Hi Peggy, No, I wouldn’t, they are quick refrigerator pickles.
Can you use bloody Mary mix? What spices would you add or eliminate?
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
Could you process these for storage?
Hi Jordan, No, they are quick refrigerator pickles.