Best Pickled Bloody Mary Recipes

BLOODY MARY SOUP SHOTS WITH SHRIMP AND PICKLED VEGETABLES

Steps:

• Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 vegetable on toothpick. Repeat with remaining shrimp and vegetables. Cover and refrigerate until ready to serve.
• Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill.
• Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-vegetable skewer. Serve remaining Bloody Mary mixture and shrimp-vegetable skewers alongside.

TRE'S BLOODY MARY PICKLED GREEN BEANS

Steps:

• Trim ends of green beans. Set lids of jars to boil in water in a small pan. Combine vinegar and water and salt in a large saucepot. Bring to a boil.
• Pack beans lengthwise into hot jars, Add 1/4 teaspoon cayenne pepper, or the jalapenos slices, 2 cloves garlic and 2 heads of dill to each quart.
• Ladle the boiling vinegar solution over beans. leaving 1/4 inch headspace. Place caps (still hot from the boiling water) on jars. Invert jars till cool.
• You can place them in a hot water bath for 10 minutes, if desired. Store in a cool dry place for 4-6 weeks before opening.
• After opening keep refrigerated. These are delicious! and non FAT!

CAJUN BLOODY MARY WITH PICKLED VEGETABLES

Steps:

• Working in batches, puree the canned tomatoes and their thick puree in a food processor until smooth. You should have a rich liquid with no lumps.
• Combine the puree with the tomato juice in a large bowl, blending well.
• Add the celery salt, sugar, garlic powder, onion powder, black pepper, cayenne, Tabasco, and vodka. Season with salt; you may need more than you expect to bring up the flavor of the mix (canned tomatoes have less salt than tomato juice). Keep the mixture cold.
• For each serving, fill an 8-ounce tumbler with ice cubes. Pour about 4 ounces of the Bloody Mary mixture over the ice, which should almost fill the glass. Garnish with pickled vegetables, at least three pieces per drink.
• Vegetable Garnishes
• Here are a few specific ideas:
• Pickled Okra. This, of course, is the perfect garnish for a Cajun Bloody Mary. Strive to find it! Luckily, a company called Talk 0' Texas makes pickled okra in two varieties (I prefer the "hot"), and distributes the product to supermarkets across the country.
• Pickled String Beans. This is another pickled vegetable you often see in Louisiana Bloodies. A Washington State company called Hogue Farms makes a pickled string bean that is widely distributed.
• Pickled Asparagus Spears. Hogue Farms makes this as well.
• Pepperoncini. Also called "Tuscan peppers," and available in most supermarkets across the U.S.
• Pickled Cocktail Onions. Available everywhere. I like to thread three of them on a fancy toothpick, then assemble dozens of these picks on a plate.
• Pimiento-Stuffed Olives. Choose smaller olives, and arrange on toothpicks like the cocktail onions.

PICKLED BLOODY MARY

Steps:

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

BLOODY MARY WITH PICKLED OKRA

Steps:

• Stir ingredients well to combine. Pour into glasses half-full of ice. If you're spiking them, add 1 ounce of vodka per glass. Garnish and serve immediately.

WASABI BLOODY MARY WITH PICKLED LOTUS

Steps:

• In a shaker, add tomato juice, vodka, lemon juice, Worcestershire, soy, wasabi, horseradish, hot pepper sauce, celery salt and black pepper with a few cubes of ice and shake vigorously. Check for seasoning. Serve in tall glasses filled with ice and garnish with pickled lotus. Serve with Wasabi Fried Onions.
• In a small non-reactive saucepan, combine the vinegar, salt, sugar, turmeric, bay and chiles and bring to a boil. Add lotus and reduce heat to simmer for 20 to 30 minutes. Take off heat and let stand until cool, then transfer to a jar with a lid and refrigerate overnight.
• Mix the flour, wasabi and white pepper in a large bowl. Add the onions and toss well until completely coated. Place onions in fryer basket, strainer or spider and shake off excess flour. Fry at 375 degrees for only 3 to 5 minutes or until golden brown. Drain on paper towels, season with salt and serve immediately.

PICKLED OKRA BLOODY MARY

Steps:

• For the garnish skewers: Stack each of 4 skewers with an okra spear, olive, lime wedge and sport pepper.
• For the bloody Mary: Add tomato juice, vodka, brine, lime juice, hot sauce, Worcestershire and horseradish to a pitcher. Stir vigorously to combine. Pour into 4 tall glasses filled with ice. Garnish with skewers.

BLOODY MARY SOUP SHOTS WITH SHRIMP AND PICKLED VEGETABLES RECIPE | EPICURIOUS.COM

Steps:

• Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 vegetable on toothpick. Repeat with remaining shrimp and vegetables. Cover and refrigerate until ready to serve.
• Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill.
• Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-vegetable skewer. Serve remaining Bloody Mary mixture and shrimp-vegetable skewers alongside.