Guest Recipes: Bubbies’ Pickled Bloody Mary

November 14 is National Pickle Day. Bubbies, a favorite of mine for fermented kosher dill pickles, has recipes to incorporate pickles in your breakfast, lunch, dinner, and dessert on the festive holiday. Here is  breakfast pickle dish 1 of 2. 

Bloody Marys are the perfect cocktail to serve for brunch because they jump-start everyone’s appetite. The red in the glass stimulates hunger, the piquant tomato juice wakes up your taste buds, and the vodka, well, we all know what that does. While there are infinite variations on the amount of heat and seasoning in Bloody Mary recipes, adding the Bubbies spicy horseradish and spicy dill pickle brine creates, quite literally, an eye-opening twist on the classic cocktail that delivers the goods.


  • 28 oz good quality tomato juice or Clamato juice
  • 8 oz vodka
  • 2 tbsp Bubbies spicy horseradish
  • 2 tbsp Bubbies spicy kosher dill pickle brine
  • 3 tbsp freshly squeezed lime juice
  • 2 tbsp freshly squeezed lemon juice
  • 1-2 tsp Worcestershire sauce
  • 1-2 tsp hot sauce
  • Salt and freshly ground pepper to taste.
  • Tender celery stalks and pickle spears for garnish


  1. In a pitcher, whisk together all ingredients.
  2. Taste and adjust seasoning if necessary.
  3. Pour into four 10-12 ounce glasses filled with ice, garnish and serve.

This recipe was provided by Bubbies. Bubbies was founded in 1982 by Leigh Truex, who was making pickles as a hobby on the side. Her friends told her she should sell them commercially. In 1989, former bankers John & Kathy Gray purchased the company and turned it from a local favorite to the #1 refrigerator brand across the country. Bubbies is now part of Fermented Food Holdings, which owns several of brands offering high quality fermented and functional food products. Kosher dills are one of type of pickles Bubbies producers, along with various types of spicy dill and bread & butter pickles. Bubbies also a couple types of sauerkrauts, horseradish, and pickle relishes. 

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