Pickled Mary Recipes

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DILL PICKLE BLOODY MARY



Dill Pickle Bloody Mary image

Here's a twist on your usual Bloody Mary. This is enough for four drinks to share with your brunch buddies. Prepare them the night before serving for optimum flavor.

Provided by Buckwheat Queen

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 1h15m

Yield 4

Number Of Ingredients 15

4 tablespoons dill pickle juice
1 tablespoon sriracha salt
1 tablespoon celery seed
½ tablespoon ground black pepper
4 cups vegetable juice (such as V8®)
¾ cup vodka
3 tablespoons freshly squeezed lime juice
¼ teaspoon powdered horseradish
4 dashes hot pepper sauce (such as Tabasco®), or to taste
4 bamboo skewers
4 pickled eggs
4 pickled okra spears
4 dill pickles
8 ice cubes
4 celery stalks

Steps:

  • Pour dill pickle juice into a shallow plate. Combine sriracha salt, celery seed, and black pepper on another shallow plate.
  • One-by-one, dip the rims of 4 glasses first into the dill pickle juice and then into the salt mixture to coat the rims. Place glasses into the refrigerator or freezer. Pour remaining dill pickle juice and salt mixture into a large pitcher. Add vegetable juice, vodka, lime juice, horseradish powder, and hot sauce. Mix well. Allow Bloody Mary mixture to rest for at least 1 hour in the refrigerator.
  • Slide 1 pickled egg, 1 pickled okra spear, and 1 dill pickle onto each bamboo skewer.
  • Before serving, add 2 two ice cubes, 1 loaded bamboo skewer, and 1 celery stalk to each rimmed glass. Give the Bloody Mary pitcher a stir and pour evenly into the 4 prepared glasses. Serve immediately.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 19.5 g, Cholesterol 228 mg, Fat 5.8 g, Fiber 5.1 g, Protein 11 g, SaturatedFat 1.8 g, Sodium 1992.3 mg, Sugar 9.9 g

PICKLED BLOODY MARY



Pickled Bloody Mary image

I'm the type of girl who can be found drinking pickle juice from the jar. I'm also the type who will sit around and experiment with bloody mary concoctions, trying to find the best combination. Imagine my joy at finding a recipe that marries two of my favorite things together. The pickle juice bloody mary is delicious, even for people who aren't pickle obsessed. I owe this recipe to the Strub's pickles website.

Provided by OwlMonkey

Categories     Beverages

Time 2m

Yield 2 bloody marys

Number Of Ingredients 5

1 1/2 ounces vodka
3 ounces tomato juice
1 ounce dill pickle juice
1 tablespoon horseradish
salt and pepper

Steps:

  • Combine ingredients and shake well with cracked ice. Strain into old-fashioned glass over ice cubes. Garnish with a Dill Pickle half.

Nutrition Facts : Calories 63, Fat 0.1, Sodium 141.3, Carbohydrate 2.7, Fiber 0.4, Sugar 2.1, Protein 0.4

PICKLED MARY



Pickled Mary image

The Bloody Mary is probably the most popular brunch cocktail in the United States and with good reason; spiced-up tomato juice and vodka garnished with a stalk of celery-the classic version-is a perfect weekend pick-me-up. There are many variations of the Bloody Mary that contain everything from beer to beef bouillon. My version has a southwestern theme, where roasted tomatillo sauce-spiked with vinegar and pickled horseradish-joins tomato juice to give the drink great body while adding a slightly tart, slightly smoky flavor.

Yield Serves 8

Number Of Ingredients 23

6 cups tomato juice
1 1/2 cups Stolichnaya or other good vodka
Tomatillo Sauce (recipe follows)
Juice of 2 lemons
Juice of 3 limes
Few dashes of Worcestershire sauce
Few dashes of Frank's RedHot or other hot sauce
2 tablespoons smoked sweet Spanish paprika
2 teaspoons celery salt
1/4 teaspoon cayenne
Celery stalks, for garnish
4 large tomatillos, husked and rinsed
1/2 small red onion, coarsely chopped
2 cloves garlic, chopped
1 jalapeño chile, stemmed and chopped
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
3 tablespoons white wine vinegar
2 tablespoons honey
1/4 cup prepared horseradish, drained
6 fresh spinach leaves
1/4 cup chopped fresh cilantro
(makes about 1 1/2 cups)

Steps:

  • Whisk together the tomato juice, vodka, tomatillo sauce, lemon and lime juices, Worcestershire sauce, hot sauce, paprika, celery salt, and cayenne in a pitcher. Cover and refrigerate until very cold, at least 2 hours. Serve with celery stalks.
  • Preheat the oven to 400°F.
  • Toss the tomatillos, onion, garlic, and jalapeño with the oil on a baking sheet and season with salt and pepper. Roast in the oven until the mixture is soft but not browned, 15 to 20 minutes. Transfer to a food processor and process until smooth. Add the vinegar, honey, horseradish, spinach, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 2 hours and up to 8 hours before serving.

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