Ingredients for - Dill Pickle Bloody Mary
1.
4 cornichons (mini pickles), plus juice from jar
2.
2 c. tomato juice
3.
8 oz. vodka
5.
1 tbsp. horseradish
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.
Recipe information
Cooking:
10 min.
Servings per container:
4
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