JD’s Bloody Mary Pickles



  • Fresh picked pickling cucumbers, washed well
  • 1/2 tsp Crushed red pepper
  • 1/2 tsp Pickle Crisp (optional, but makes crisp pickles)
  • 1 Fresh Dill sprig (or substitute 1 tsp dill seed if you have to)
  • 1 small sliced garlic clove
  • 1/2 tsp Canning salt (V-8 is high in sodium - adjust as you like)
  • V-8 juice (the spicy version if you like)
  • White vinegar
  • 1 tsp J D's Bloody Mary spices
  • Canning jars & lids

Here is an amazing recipe from a customer for the perfect refrigerated JD’s Bloody Mary Pickles….Enjoy

Cooking Instruction: Please note: These are NOT waterbath canned, and therefore must always be refrigerated.
Wash cucumbers and set them in a bowl of ice & water while you prepare your ingredients.
Wash your pint jar(s) and lid(s).
Slice your cucumbers any way you like them.
Heat V-8 Juice and vinegar to a low boil, and simmer on low for about 5 minutes. The measurement is (3 parts V-8 to 1 part vinegar) – for 1 full pint jar of pickles, heat 1 cup V-8 Juice to 1/3 cup white vinegar).
Start putting pickles in the jar – before it is completely full of pickles, put the garlic slices, canning salt, 1/2 tsp Pickle Crisp, 1 fresh dill sprig (or 1 tsp dill seed), 1/2 tsp crushed red pepper and 1 rounded tsp JD’s Bloody Mary Spices.
Fill to about 1/2″ from the top with the V-8 & vinegar and put the lids on. Turn the jars upside down until they are cool. Set in the refrigerator right side up and rotate pretty often – daily if possibly – so that they are upside down many times and spices are well distributed. Be sure to put a date on the lid.
Taste after 2 weeks.
These keep in the refrigerator for 2 months.

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