Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Bloody Mary Pickles
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- Level: Easy
- Total: 1 day (includes pickling time)
- Active: 10 min
- Yield: 10 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 26
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 554 mg
This recipe takes a jar of dill pickles and infuses it with the irresistible flavors of a Bloody Mary cocktail. Simply remove some of the pickle juice and add vodka, tomato juice, horseradish and other classic ingredients directly to the jar. Shake the jar to mix everything together, then give the pickles a day to absorb the flavors of this spicy, tangy cocktail. Munch the pickles as snacks or alongside burgers or sandwiches or let them star at your next brunch with shot glasses of Bloody Mary mixture from the jar.
- Level: Easy
- Total: 1 day (includes pickling time)
- Active: 10 min
- Yield: 10 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 26
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 554 mg
Ingredients
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Directions
- Drain the juice from the jar of pickles into a bowl, keeping the spears inside. Add the tomato juice, vodka, horseradish, Worcestershire, hot sauce, 1/4 cup of the reserved pickle juice and a few grinds of black pepper to the jar. Screw the lid tightly back on and gently shake the jar, rocking it back and forth, to mix everything together.
- Refrigerate the pickles for at least 24 hours and up to 1 week. Serve the pickles with shot glasses of the Bloody Mary mixture from the jar if you like.
Cook’s Note
Save the leftover pickle juice! You can make more pickles by adding fresh vegetables to it, such as cucumbers, string beans or fennel, and allowing them to brine for a day or so. You can also use pickle juice as a marinade for chicken before you fry it or use it in vinaigrette in place of vinegar.
