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Bloody Mary Pickles

Spicy pickles to enjoy in cocktails or right from the jar!
Course: Canning
Cuisine: American
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.