Description
Bold, tangy, spicy, and bursting with Bloody Mary flavor! These homemade Firecracker Bloody Mary Pickles combine crunchy cucumbers, juicy tomato flavor, garlic, horseradish, Worcestershire sauce, and a fiery kick of hot sauce.
They’re the ultimate pickle upgrade for BBQ platters, burgers, sandwiches, party snacks, or anyone who loves a little heat!
Ingredients
Scale
- 2 lbs fresh pickling cucumbers, sliced into spears
- 2 cups tomato juice
- 1 cup white vinegar (5% acidity)
- ½ cup water
- 2 tbsp Worcestershire sauce
- 1 tbsp prepared horseradish
- 1 tbsp hot sauce
- 1 tbsp kosher salt
- 2 tbsp granulated sugar
- 4 garlic cloves, peeled and crushed
- 1 tbsp celery salt
- 1 tsp smoked paprika
- 1 tsp freshly ground black pepper
- ½ tsp cayenne pepper
- 1 tsp mustard seeds
- ½ tsp crushed red pepper flakes
- 2 celery stalks, cut into small pieces
- 2 lemon slices
Instructions
- Prepare the cucumbers: Wash the cucumbers thoroughly, trim off the blossom ends, and cut them into spears. Place them in clean glass jars.
- Add the flavor: Divide the crushed garlic, celery pieces, lemon slices, and mustard seeds between the jars.
- Make the Bloody Mary brine: In a saucepan, combine the tomato juice, vinegar, water, Worcestershire sauce, horseradish, hot sauce, kosher salt, and sugar.
- Season it up: Add celery salt, smoked paprika, black pepper, cayenne pepper, and crushed red pepper flakes. Whisk everything together.
- Heat the brine: Bring the mixture to a gentle simmer, stirring until the sugar and salt dissolve. Remove from the heat.
- Fill the jars: Carefully pour the warm brine over the cucumbers until they are fully covered.
- Cool and refrigerate: Let the jars cool, then close them and place them in the refrigerator.
- Let the magic happen: Refrigerate for at least 48 hours so the cucumbers absorb all that spicy, savory Bloody Mary flavor. The flavor gets even better after a few days!
- Serve and enjoy: Serve chilled with burgers, grilled meats, sandwiches, or as a bold snack straight from the jar!