BLOODY MARY WITH PICKLED OKRA
The best Bloody has a little kick to it (with Tabasco on hand, should a guest want an even bigger wallop). Fill glasses with the classic garnishes and a surprising twist on tradition, such as pickled okra.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Stir ingredients well to combine. Pour into glasses half-full of ice. If you're spiking them, add 1 ounce of vodka per glass. Garnish and serve immediately.
DILL PICKLE BLOODY MARY
Here's a twist on your usual Bloody Mary. This is enough for four drinks to share with your brunch buddies. Prepare them the night before serving for optimum flavor.
Provided by Buckwheat Queen
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Pour dill pickle juice into a shallow plate. Combine sriracha salt, celery seed, and black pepper on another shallow plate.
- One-by-one, dip the rims of 4 glasses first into the dill pickle juice and then into the salt mixture to coat the rims. Place glasses into the refrigerator or freezer. Pour remaining dill pickle juice and salt mixture into a large pitcher. Add vegetable juice, vodka, lime juice, horseradish powder, and hot sauce. Mix well. Allow Bloody Mary mixture to rest for at least 1 hour in the refrigerator.
- Slide 1 pickled egg, 1 pickled okra spear, and 1 dill pickle onto each bamboo skewer.
- Before serving, add 2 two ice cubes, 1 loaded bamboo skewer, and 1 celery stalk to each rimmed glass. Give the Bloody Mary pitcher a stir and pour evenly into the 4 prepared glasses. Serve immediately.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 19.5 g, Cholesterol 228 mg, Fat 5.8 g, Fiber 5.1 g, Protein 11 g, SaturatedFat 1.8 g, Sodium 1992.3 mg, Sugar 9.9 g
SPICY PICKLED OKRA
Pickled okra with some kick, and a nice smoky flavor. A perfect garnish or snack.
Provided by weatherman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT45m
Yield 12
Number Of Ingredients 8
Steps:
- Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
- Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
- Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.
Nutrition Facts : Calories 45.8 calories, Carbohydrate 6.3 g, Fat 0.9 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 882 mg, Sugar 1 g
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