A Pickle Bloody Mary is the new pickle trend!
Don’t trust people who don’t love Bloody Mary’s. It sounds dramatic, but it’s true. They’re the ultimate brunch partner—they cure your hangovers, they go great with everything from chicken & waffles to burgers, and they’re so complex: salty, spicy, and briny. I’m also someone who doesn’t trust people who don’t like a pickle in their bloody. When I heard that Gordy’s Pickle Jar—the brilliant minds behind canned pickle brine—were adding their prized brine to bloody mary mix, I was SO game.
I traveled to Washington D.C. to meet the power couple behind Gordy’s, Sarah Gordon and Sheila Fain, and make some mix! This wasn’t my first rodeo making bloody mary mix (the Nashville hot chicken mix I made in Tennessee was insane), but the women’s recipe definitely sets itself apart. It’s super bright, thanks to fresh dill and cucumber juice (game-changer btw), intensely peppery, and has an intense kick; they stir in brine left over from their pickled cherry peppers.
The mix is a must-drink (and, ahem, perfect holiday gift) for any pickle or bloody mary lover.