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  • Fresh picked pickling cucumbers, washed well

  • 1/2 tsp Crushed red pepper

  • 1/2 tsp Pickle Crisp (optional, but makes crisp pickles)

  • 1 Fresh Dill sprig (or substitute 1 tsp dill seed)

  • 1 small sliced garlic clove

  • 1/2 tsp Canning salt

  • 16oz Tomato juice

  • White vinegar

  • 1 tsp J D's Bloody Mary spices "Increase for a little more ZEST!"

  • Canning jars & lids

**3 parts Tomato to 1 part vinegar

-Wash cucumbers and set them in a bowl of ice & water while you prepare your ingredients.

-Slice your cucumbers; (sandwich/spear style).

-Heat Tomato Juice and **vinegar to a low boil, and simmer on low for 5 minutes.

-Start putting pickles in the jar – before it is completely full of pickles, put the garlic slices, canning salt, 1/2 tsp Pickle Crisp, 1 fresh dill     sprig (or 1 tsp dill seed), 1/2 tsp crushed red pepper and 1 rounded tsp JD’s Bloody Mary Spices.
-Fill to about 1/2″ from the top with the Tomato & vinegar and put the lids on. Turn the jars upside down until they are cool. Set in the     refrigerator right side up and rotate pretty often – daily if possibly – so that they are upside down many times and spices are well distributed. -Be sure to put a date on the lid.
-Taste after 2 weeks.
-These keep in the refrigerator for 2 months.

Please note: These are NOT waterbath canned, and therefore must always be refrigerated. Always wash your pint jar(s) and lid(s).

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