<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3kS3Dl_1H5TqLOF00" alt="https://img.particlenews.com/image.php?url=3kS3Dl_1H5TqLOF00" width="1320" height="743" ><h2>Ingredients</h2><ul><li>4 lbs pickling cucumbers, washed and trimmed</li><li>2 cups crushed tomatoes</li><li>2 cups malt vinegar</li><li>1 cup water</li><li>3/4 cup white sugar</li><li>3 tbsp kosher salt</li><li>12 whole garlic cloves</li><li>2 jalapeño peppers, sliced</li><li>2 Fresno chilis, sliced</li><li>1 tsp crushed red pepper flakes</li><li>2 tbsp pickling spice</li><li>6–8 fresh dill sprigs</li></ul><h2>Instructions</h2><h2>Prepare Jars</h2><ul><li>Sterilize three quart jars (or six pint jars) and lids according to safe canning practices.</li></ul><h2>Pack the Jars</h2><h2>Divide among the jars:</h2><ul><li>Fresh dill sprigs</li><li>Garlic cloves</li><li>Sliced jalapeños</li><li>Sliced Fresno chilis</li><li>Pack cucumbers tightly into the jars.</li></ul><h2>Make the Brine</h2><p>In a non-reactive pot combine:</p><ul><li>Crushed tomatoes</li><li>Malt vinegar</li><li>Water</li><li>White sugar</li><li>Kosher salt</li><li>Pickling spice</li><li>Crushed red pepper</li><li>Bring to a gentle boil, stirring until the sugar and salt dissolve. Simmer for 5 minutes.</li></ul><h2>Fill the Jars</h2><ol><li>Pour the hot tomato-vinegar brine over the cucumbers, leaving 1/2 inch headspace. Remove air bubbles and adjust liquid level if needed.</li></ol><p>Process ***or skip this step if you want refrigerator pickles to use the next morning.</p><ol><li>Wipe rims clean, apply lids and bands fingertip-tight.</li><li>Process in a boiling water bath:</li><li>Pint jars: 10 minutes</li><li>Quart jars: 15 minutes</li><li>Adjust processing time for elevation if required.</li></ol><h2>Cure</h2><ol><li>Remove jars and allow to cool undisturbed for 12–24 hours. Verify seals.</li><li>For best flavor, allow pickles to cure for 2 to 3 weeks before opening.</li></ol><h2>Chef's Notes</h2><ul><li>For a stronger Bloody Mary flavor, add 1 tablespoon prepared horseradish and 1 tablespoon Worcestershire sauce to the brine.</li><li>For extra heat, increase the crushed red pepper to 2 teaspoons.</li><li>Malt vinegar gives these pickles a rich, pub-style Bloody Mary character compared to standard white vinegar.</li><li>The brine will be slightly cloudy from the crushed tomatoes, which is expected.</li><li>If you don’t want to wait for a “full cure” these are perfectly delicious after chilling overnight.</li><li>The finished pickles have a bold tomato-and-vinegar tang, garlic aroma, fresh dill notes, and a layered heat from the jalapeños, Fresno chilis, and red pepper flakes. Perfect alongside burgers, bratwurst, smoked meats, or as a Bloody Mary garnish.</li></ul></div></body>

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Sterilize three quart jars (or six pint jars) and lids according to safe canning practices. Pack cucumbers tightly into the jars. Bring to a gentle boil, stirring until the sugar and salt dissolve. Simmer for 5 minutes. Fill the Jars. Pour the hot tomato-vinegar brine over the cucumbers, leaving 1/2...

Bloody Mary Pickles

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Sterilize three quart jars (or six pint jars) and lids according to safe canning practices. Pack cucumbers tightly into the jars. Bring to a gentle boil, s

Bloody Mary Pickles

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