Bloody Mary Carrots- Putting Up with ErinBloody Mary Carrots- Putting Up with Erin

As much as I hate to admit it, my relationship with Bloody Marys did not start out as love at first taste. Whether it was because I couldn’t shake the awful taste of store bought canned V8 juice, or because the thick texture gave me the heebie jeebies, tomato juice and I did not play well. A few years back, I was in route to California via a Southwest flight when my stomach started to grumble. As usual, I had skipped breakfast that morning due to my frantic dash to the commuter rail in hopes of not missing my 9am flight. I had absolutely no intentions of shelling out $10 for a breakfast “item” and instead consulted the free refreshment list in search for something… anything.. that would satisfy the hunger pangs till my layover in Denver: tea-nope, soda-nope, Mr. & Mrs. T’s Bloody Mary mix- sure! The spicy, salty, veggie liquid hit the spot and the rest is history.

I was introduced to the green labeled Zing Zang Bloody mix on Christmas morning 2011 when my mother woke me up with my first liquid Xmas gift in bed. Albeit my own homemade mix is probably a bit healthier, I still love myself some spicy Zing Zang! The beautiful color of these pickled carrots lends itself to the fact that I used purple heirloom carrots found at Tendercrop Farms in Dover, NH. In addition to the already spicy mix, I added a good amount of fresh garlic and hot peppers to each pint as I was hoping to achieve the perfect pickle for a future Bloody Mary. Come to think of it, the brine from this recipe would serve well as base in a variety of savory cocktails such as my all time favorite the pickle’tini!

 Bloody Mary Carrots- Putting Up with Erin Bloody Mary Carrots- Putting Up with Erin

Bloody Mary Carrots

Yield: 4 pints


  • 3 lbs carrots (I used a colorful variety)
  • 8 garlic cloves
  • 2 chile peppers
  • 1-3/4 Tbsp pickling/sea salt
  • 3 cups water
  • 3 cups white vinegar
  • 1 cup bloody mary mix


  1. Peel and quarter carrots into sticks
  2. In a large-size, non-ionized pot combine water, vinegar, and salt. Bring to a boil.
  3. Divide garlic and hot peppers between hot, sterilized pint jars. Pack carrots into jars. Pour approx. 1/4 cup of Bloody Mary mix into each pint jar. Ladle brine over carrots leaving approx. 1/2' headspace. Make sure you release any air bubbles effectively.
  4. Wipe rims, apply lids and rings (finger tight). Process in a hot water canning bath for 10 minutes. Remove jars from canner, let cool on a folded towel on counter for 12-24 hours or until sealed.
  5. Store jars in a cool dry place for at least 3 weeks before serving. Shelf stable for up to one year!


Don't worry! Depending on how tight you pack your pint jars, there is a good chance that you'll have a decent amount of leftover brine.

4 responses to Bloody Mary Carrots

Leave a Reply

Your email address will not be published. Required fields are marked *