Ingredients
1/2 c. tomato juice
2 tbsp. pickle brine
1 package gelatin
1 tsp. prepared horseradish
1 tsp. Worcestershire sauce
Freshly ground black pepper
4 oz. vodka
12 large pickles
2 tbsp. kosher salt
1 tsp. freshly ground black pepper
1 tbsp. finely chopped fresh dill
Preparation
Step 1In a small saucepan over medium heat, heat tomato juice and pickle brine until it begins to simmer. Add gelatin to pan and whisk to combine. Remove from heat and whisk in horseradish, Worcestershire sauce, and vodka and season with black pepper. Set aside to cool while you make your shot glasses.Step 2Make pickle shot glasses: Cut off the ends of each pickle so that both ends are flat, then cut each pickle in half crosswise. Using a quarter teaspoon, scoop out the middle of each pickle to create a well. Step 3Carefully pour Bloody Mary mixture into each pickle. Refrigerate until gelatin is set, about 2 hours. On a shallow plate, stir to combine salt and pepper. When completely set, roll edges of pickles in mixture. Garnish with dill and serve.
