Recipe information
Ingredients for - Dill Pickle Bloody Mary
1. 4 cornichons (mini pickles), plus juice from jar -
2. 2 c. tomato juice -
3. 8 oz. vodka -
6. 2 tsp. hot sauce (such as Tabasco) -
7. Juice of 1/2 a lemon, plus wedge for rimming -
9. 3 tbsp. kosher salt -
11. 2 celery stalks, halved, for garnish -
12. 4 stalks dill, for garnish -
13. 4 Lemon wedges, for garnish -
How to cook deliciously - Dill Pickle Bloody Mary
1. Stage
Fill an ice tray with pickle juice and freeze for 6 hours, or until frozen.
2. Stage
In a large pitcher, combine tomato juice, vodka, Worcestershire, horseradish, hot sauce, lemon juice, and pepper.
3. Stage
On a small plate, stir together salt and chili powder.
4. Stage
Run a lemon wedge around the rim of glasses and dip them in the salt mixture.
5. Stage
Add pickle cubes to the glasses and fill with Bloody Mary mixture.
6. Stage
Garnish with celery, dill, mini pickles, and a lemon wedge.
