JD'S BLOODY MARY PICKLES
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
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).