The Pickled Mary

[In Progress]. A spicy pickled take. Based loosely off of McClure's Spicy Bloody Mary Mix, which is awesome.

Mix Ingredients

Freshly seeded, stemmed and chopped peppers. 1 red bell, 1 green bell pepper and one anaheim chili.
1/4 cup or so chopped garlic
2 small tomatoes. Chopped into chunks
4 oz tomato paste
4 cup tomato juice
1 1/2 - 2 cup spicy pickle juice (to taste) You can use McClures spicy brine or any other pickle juice you have on hand.
1/2 cup cucumber juice
1 1/4 tsp kosher salt
Fresh dill
Freshly ground black pepper
Celery salt

Chop the peppers, tomato and garlic into small chunks. Place them in large Dutch oven. Add a splash of water, cover the pot, and cook until the vegetables are mushy, 30-40 minutes. Stir occasionally, breaking up the vegetables with the back of a spoon. When everything is mushy, leave to cool for a few minutes.
Puree the veggies.
(Optional if you want a thinner consistency.) Strain into a bowl or jar through sieve, pressing with a rubber spatula; discard solids.
Add everything else. Puree a bit more.
Season with pepper and celery salt.
Stir or shake well and prepare to serve.

Edge a large glass with salt.
Pour in a shot or two of vodka (Ursula cucumber vodka is good). Strain if needed.
Pour in the mix, fill about 2/3rds of the glass.
Add ice. Be sure and leave some room in the glass.
Garnish with a variety of pickled goods.

Cucumber juice can be hard to come by. Puree one or two large cucumbers with a bit of water and strain. That does the trick well.
If you don't strain the veggies it'll come out a bit thick. Almost smoothy like, but not chunky. Some love it this way, others don't. The straining can be a bit time consuming, I've found adding some of the tomato juice helps a bit.
If the mix is too thick, no worries, just add some water.
You can play a bit of mix n' match with the peppers for variety.
Add more pickle juice for a more pickley flavor. Add more tomato juice for a more traditional tomato flavor.
Go easy on both celery and pepper as they can overwhelm the taste a bit.
Throw in a pickel or two before the puree. You know, for fun.