Pickle Juice Bloody Mary

No need for fancy mixology equipment – mix this Pickle Juice Bloody Mary right in a glass measuring cup and pour into your favorite glass. Time for brunch!

Why Is It Called A Bloody Mary?

Vodka based cocktails with tomato juice seem to go back to the 1920’s in Paris. Eventually additional ingredients were added to create the cocktail we know today. According to Travel and Leisure Magazine, it became known as a Bloody Mary in reference to Queen Mary Tudor. However, in a 1934 ad, it’s stated that entertainer George Jessel gave the drink that moniker after a friend, Mary Geraghty.

Fun Fact: Ernest Hemingway was a big fan of this cocktail and thought they should be made by the pitcher. While my recipe as written makes one serving, multiple the ingredient amounts by 5 to use up a whole standard bottle of tomato juice and serve in a large pitcher.

However it got it’s name, it’s a popular drink to this day. Today, we’re adding a little bit of a twist to the classic.

What’s In A Pickle Juice Bloody Mary?

My favorite Bloody Mary Mix has all the expected ingredients, like Worcestershire, prepared horseradish, lime juice, and celery salt. When I’m in the mood for a basic Bloody Mary, I make that. But when I want something more exciting, I make the recipe below, which has all of those same flavors, with just a hint of that briny, herby, garlicky, dill pickle flavor we love. Note, if you don’t have pickles on hand, you can make your own quick pickles and then use the brine from that instead. It totally works!

What is prepared horseradish? This is simply grated horseradish root with vinegar and salt, and can be found in the pickle aisle or the refrigerated section of your grocery store where fresh pickles are sold. I prefer the refrigerated version, which typically doesn’t contain any fillers or preservatives. When made correctly, the salt and vinegar will preserve the horseradish, so nothing else is needed.

This is one of those drinks that is very forgiving and ingredients can be added or removed according to your taste. If you like less salt, reduce the celery salt by ¼ teaspoon. Want more spice? Add more horseradish and hot sauce. For something boozier, add another ounce of vodka.

How To Make A Pickle Juice Bloody Mary

This recipe yields a single serving of about 1 and ¼ cups, so select a glass that will fit at least 10 ounces.

To make the Pickle Juice Bloody Mary, mix everything in a glass measuring cup or a similar glass or ceramic jar or container. I don’t recommend mixing anything with tomato juice in plastic as it can absorb and transfer flavors. An ounce is just two tablespoons, so you won’t need a jigger or any fancy bar equipment. A standard set of measuring spoons can be used to measure out the vodka along with the other ingredients.

In the glass measuring cup, stir together your tomato juice, pickle juice, vodka, and seasonings, saving some of the celery salt and pepper for the rim.

In a small bowl, mix together the remaining ½ teaspoon of celery salt, the remaining ¼ teaspoon of pepper, and the dill. Transfer this mixture onto a plate and shake the plate to spread it out a bit. 

Give the lime wedge a little bit of a squeeze so that juice begins to drip. Run the lime wedge around the rim of the glass, turn the glass upside down, and dip the rim into the salt mixture until it’s well coated all the way around.

Pour the Bloody Mary mixture into the glass and garnish with skewers stacked with dill pickles, olives, celery leaves, and fresh lime. (Get more inspiration for Bloody Mary Garnishes.) Now you’ve got a beautiful and tasty cocktail ready for brunch!

Podcast Episode: Making Pickle Juice Bloody Marys