Dill Pickle Bloody Mary

I'm probably not going to follow this recipe because it's a lot of ingredients and I'm lazy - but my takeaway from this is the pickle ice cubes...now that's a great idea! I froze pickle juice a while ago (and forgot to blog that yes, you can freeze pickle juice) before seeing this idea to add pickle juice ice cubes to a blood mary - yum. I will totally shortcut this tho and just use my doctored up bloody mary mix (I usually add olive and pickle juices, black pepper, and sometimes a little lemon juice). 

Side note - I drink bloody mary mix without alcohol all the time, it's like jazzed up tomato juice and will also taste great with pickle ice cubes! 

• 4 

  cornichons (mini pickles), plus juice from jar

• 2 cups 

  tomato juice

• 8 oz. 

  vodka

• 2 Tbsp. 

  Worcestershire sauce

• 1 Tbsp. 

  horseradish

• 2 tsp. 

  hot sauce (such as Tabasco)

• Juice of 1/2 a lemon, plus wedge for rimming

• Freshly ground black pepper

• 3 Tbsp. 

  kosher salt

• 1 Tbsp. 

  chili powder

• 2 

  celery stalks, halved, for garnish

• 4 

  stalks dill, for garnish

• 4 

  Lemon wedges, for garnish

1. Step 1Fill an ice tray with pickle juice and freeze for 6 hours, or until frozen.
2. Step 2In a large pitcher, combine tomato juice, vodka, Worcestershire, horseradish, hot sauce, lemon juice, and pepper.
3. Step 3On a small plate, stir together salt and chili powder.
4. Step 4Run a lemon wedge around the rim of glasses and dip them in the salt mixture.
5. Step 5Add pickle cubes to the glasses and fill with Bloody Mary mixture.
6. Step 6Garnish with celery, dill, mini pickles, and a lemon wedge.

recipe found at delish 

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