Homemade Bloody Mary Pickles

5 from 11 votes

These homemade bloody mary pickles infuse all of your favourite flavours of a bloody mary cocktail, into a crisp, tangy pickle! Zingy clamato, spicy horseradish, and all the savoury fixings make for a delicious snack or side dish. The best part is these are refrigerator pickles - no special method required!

Prep Time25

Cook Time5

Refrigeration Time30

Total Time1

Course: Sauces and Condiments

Cuisine: American

Keyword: Bloody mary pickles, Bloody mary refrigerator pickles, Refrigerator pickles

Servings: Servings

Calories: 28kcal

Author: Sunena Anand

Equipment

Ingredients

6 Mini cucumbers quartered
1 cup Clamato juice
1 cup White vinegar
2 cloves Garlic smashed
1 tablespoon Prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon Tabaso sauce
2 teaspoon Sea salt

Instructions

Cut the cucumbers: Using sharp knife, cut your cucumbers into spears by cutting the cucumber into vertical quarters. Place into the jar.
6 Mini cucumbers
Prepare pickling liquid: Add the pickling ingredients to a sauce pan over medium heat. Let the mixture come to a simmer, and take off the heat. Let the liquid cool until it is warm and not hot, for about 20 minutes.
1 cup Clamato juice, 1 cup White vinegar, 2 cloves Garlic, 1 tablespoon Prepared horseradish, 1 tablespoon Worcestershire sauce, 1 tablespoon Tabaso sauce, 2 teaspoon Sea salt
Add to cucumbers: Carefully pour the warm liquid over the cucumbers, in the jar. Leave the jar open until the jar has reached room temperature.
Refrigerate: Once the jar has reached room temperature, close the jar and refrigerate the pickles for a minimum of 30 minutes. The longer the pickles sit, the more flavourful they will get.

Notes

This recipe makes for a vinegar-forward pickle! If you prefer something a little less sour, you can cut half of the vinegar with water. You can also add a couple of tablespoons of sugar, if you like the sweet and sour pickle flavour.

Nutrition