Dill Pickle Bloody Mary Recipe

Pour dill pickle juice into a shallow plate. Combine sriracha salt celery seed and black pepper on another shallow plate.

One-by-one dip the rims of 4 glasses first into the dill pickle juice and then into the salt mixture to coat the rims. Place glasses into the refrigerator or freezer. Pour remaining dill pickle juice and salt mixture into a large pitcher. Add vegetable juice vodka lime juice horseradish powder and hot sauce. Mix well. Allow Bloody Mary mixture to rest for at least 1 hour in the refrigerator.

Slide 1 pickled egg 1 pickled okra spear and 1 dill pickle onto each bamboo skewer.

Before serving add 2 two ice cubes 1 loaded bamboo skewer and 1 celery stalk to each rimmed glass. Give the Bloody Mary pitcher a stir and pour evenly into the 4 prepared glasses. Serve immediately.