Bloody Mary Pickles

Snack plates are elevated with Bloody Mary Pickles! Bloody Mary Pickles are easy to make and go perfectly with side dishes and cocktails.

Ingredients

4 C                        V8 Vegetable Juice

1 C                        Distilled White Vinegar

12 Cloves            Sliced Garlic

4 tsp                     Dill Seed

1 TBSP                  Coarse Ground Black Pepper

10 oz                    Fresh Dill

3 TBSP                  Kosher Salt

1 TBSP                  Celery Salt

2 TBSP                  Horseradish

¼ C                        Prepared Worcestershire

1 TBSP                  Tabasco Sauce (Optional)

5                            Cucumbers –  Slender Pickling or English Style

Preparations

1. Mix salt & celery salt with vinegar until salt is dissolved.
2. Add vegetable juice, garlic, dill (stems and all if using fresh), horseradish, dill seed, Worcestershire, and Tabasco to the vinegar/salt mixture. Mix Well.
3. Refrigerate this mixture until it’s very cold.
4. Slice ½ inch off each end of cucumbers (This helps keep them crisp). Prepare cucumbers by slicing them in half and then quarter each half into spears, or you can cut cucumbers into chips.
5. Load canning jars with cucumbers without packing them too tight.
6. Pour the bloody mary mixture into the jars and close tight. Refrigerate for a minimum of 48 hours before eating.

Be ready to see them disappear fast, so maybe make an extra batch or two.  A few other recipes to add to your party table: Ultimate Party Snacks, Lobster Corn Dogs, Brisket with Coffee Rub, Crispy Onion Mushroom & Steak Pizza, Blackened Salmon Tacos. Don’t feel like cooking? Our locations have just what you need with multiple dining options; Kankakee Grille, The Buffet, Timbers, Edgewater Café, and Copper Rock Steakhouse.