Ingredients

Your favorite pizza recipe

Your favorite pizza toppings

3 spears McClure's Spicy or Garlic Dill Pickles (diced)

Directions

Using your favorite pizza recipe or
pizza from a restaurant, have it warm and ready to serve. Dice into
small cubes McClure's garlic dill or spicy spears and top them on your
pizza. These make an excellent alternative to pepperoncini, olives,
sun-dried tomatoes or go great hand-in-hand with them. Just dice and top
on your pizza.

Ingredients

McClure's brine from garlic dill pickles

2 all natural chicken breasts

(1) 1 gallon plastic bag

Directions

Using the remaining brine, garlic and dill from a jar of McClure's
garlic dill spears, in a 1 gallon plastic bag place your clean and
refrigerator thawed chicken breasts in the bag and pour the brine over
them. Seal the bag and refrigerate for 6 hours. Fire up the grill,
discard the liquid from the bag and place your chicken on the grill.
Cook thoroughly and place on clean plate. The brine soaks into the
chicken creating a very tender, flavorful and juicy meal.

Ingredients

1 PACKAGE (8 OZ.) CREAM CHEESE, SOFTENED

1 CUP MCCLURE’S DILL PICKLE RELISH (DRAINED)

¼ CUP CHOPPED ONION

1 ½ CUP OF SHREDDED CHEDDAR CHEESE

1 TBSP. WORCESTERSHIRE SAUCE

2 TBSP. MAYONNAISE

2 TBSP. MINCED PARSLEY

Directions

Mix the first six ingredients together
until the cream cheese mixture is soft. Shape the mixture into a ball
and wrap it in plastic.

Refrigerate the ball for 4-5 hours. Sprinkle the ball with parsley and serve with crackers.

For a party tray guests will really love, serve alongside McClure’s Dill Pickles!

Ingredients

MCCLURE’S SPICY BLOODY MARY MIX

1 DICED TOMATO

2 CUCUMBERS, DICED

1 RED ONION

HANDFUL OF CILANTRO LEAVES

2 TBSP. OLIVE OIL

1 1/2 TSP. RED WINE VINEGAR

SALT, TO TASTE

PEPPER, TO TASTE

Directions

Blend to reach a smooth consistency.

Pour into small shot glasses and serve.

Ingredients

3 LB. CHICKEN WINGS

1 TBSP. VEGETABLE OIL

CELERY SALT, TO TASTE

3 CUPS MCCLURE’S SPICY BLOODY MARY MIX

2/3 CUP VODKA

3/4 CUP BROWN SUGAR

1/3 CUP HOT SAUCE

1 TBSP. HORESRADISH

1 TBSP. WORCESTERSHIRE SAUCE

JUICE OF ONE LEMON

KOSHER SALT

FRESHLY GROUND BLACK PEPPER

Directions

Preheat oven to 425 degrees Farenheit.

In a large bowl, drizzle wings with oil. Season with celery salt and black pepper. Set aside.

In another large bowl, combine McClure’s
Spicy Bloody Mary Mix, vodka, brown sugar, hot sauce, horseradish,
Worcestershire sauce and lemon juice.

Whisk until fully mixed and season with salt and pepper.

Pour mixture over wings until they are
fully coated. Cover the bowl with plastic wrap and let marinate in the
refrigerator for at least one hour.

Remove wings form the bowl with tongs and place on a large baking sheet and roast for 45 minutes, or until golden and crispy.

In a small saucepan over medium heat, add marinade and bring to a simmer until reduced by half.

When wings are ready, brush them with the thickened sauce and broil on high for 3-5 minutes.

Ingredients

Cupcakes

1/4 cup McClure’s Bread and Butter Pickles, finely chopped

1/8 cup McClure’s pickle brine

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup butter, soften

1/2 cup sugar

1/2 cup sour cream

2 eggs

Frosting

1/2 cup butter, softened

8 oz cream cheese, softened

2 cups powdered sugar

3 Tbsp. bourbon

McClure’s Pickle slices for garnish

Directions

Preheat oven to 350 degrees

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, mix butter and sugar until creamy.

Add the eggs and beat until combined.

Add sour cream and pickle juice and beat until evenly mixed.

Stir in flour mixture and chopped pickles until smooth.

Add liners to cupcake pan and scoop a 1/4 cup of the batter into each.

Bake for 20 to 25 minutes. Let cool completely before frosting.

Frosting

In a large bowl, beat butter and cream cheese until light and fluffy

Add powdered sugar, bourbon and beat until smooth.

Spread frosting on cooled cupcakes, garnish each with a pickle.

Ingredients

½ CUP MCCLURE’S SPICY BLOODY MARY MIX

¼ CUP OLIVE OIL

2 TBSP. FRESH LEMON JUICE

1 TBSP. HORSERADISH

1 TSP. FRESHLY GROUND BLACK PEPPER

1 TSP. HOT SAUCE

¾ TSP. CELERY SALT

½ TSP. WORCESTERSHIRE SAUCE

Directions

Whisk together McClure’s Spicy Bloody
Mary mix, olive oil, lemon juice, horseradish, pepper, hot sauce, celery
salt and Worcestershire sauce until well blended.

Store in refrigerator until ready to serve.

Ingredients

3 OZ. VODKA (OPTIONAL)

8 MEDIUM, RED TOMATOES

¼ CUP SHREDDED BASIL LEAVES

1 OZ. MCCLURE’S BLOODY MARY MIX

CHOPPED CELERY LEAVES

½ CUP TOMATO JUICE

Directions

Combine all ingredients (except for vodka) in a food processor.

Blend until the mixture is smooth, continuously adding tomato juice to smooth out the mixture.

Pour mixture into small baking dish and put in the freezer for about an hour.

Freeze until you see the mixture setting around the edges, stir and then freeze until the mixture is firm.

Let mixture sit in room temperature until you can scrape and divide mixture into glasses.

Pour vodka (or tomato juice) over the mixture and enjoy!

Ingredients

1/2 CUP MCCLURE’S SPICY BLOODY MARY MIX

1/3 CUP MAYONNAISE

3 CUPS CREAM CHEESE

CHOPPED CHIVES

PITA CHIPS, RAW VEGGIES OR CRACKERS

Directions

Mix together McClure’s Spicy Bloody Mary Mix, mayonnaise, cream cheese and chives in a food processor until well blended.

Serve with pita chips, raw veggies or crackers.

Ingredients

1 ½ CUPS MCCLURE’S SPICY BLOODY MARY MIX

1 TBSP VEGETABLE OIL

8 OZ TOMATO JUICE

1 SMALL ONION, DICED

1 CLOVE GARLIC, MINCED

¾ CUP BROWN SUGAR

¾ CUP KETCHUP

1 TSP WORCESTERSHIRE SAUCE

¼ CUP ORANGE JUICE

½ CUP WATER

Directions

Heat oil in a medium saucepan over medium heat.

Add onion and garlic, reduce heat to medium-low and cook until onions are soft and translucent.

Add the remaining ingredients and reduce heat to low. Let sauce simmer for 30 minutes, stirring occasionally.

Pour mixture into a blender and puree until smooth.

Serve with chicken, quesadillas, steak, turkey, etc. and enjoy!

Ingredients

1 Jar MCCLURE’S Garlic and Dill Pickles

½ jar of pickle juice

½ shot of lemon syrup

½ shot of lime syrup

Ice

Lemon lime soda

Directions

Fill blender with ice.

Add the lemon syrup, lime syrup and pickle juice.

Pour in the soda (personal preference with the amount).

Blend until the consistency is slushy.

Ingredients

1/3 Cup MCCLURE’S Bloody Mary Mix

2 lbs. of ground beef

2 Egg Whites

1/4 tsp Celery Seeds

Salt and Pepper To Taste

MCCLURE’S Bread and Butter Pickle Chips (optional)

Directions

In large bowl, combine ground beef, Bloody Mary mix, celery seed, egg, salt and pepper.

Mix well and then form into 6 patties.

Fry or grill as desired.

Ingredients

McClure’s Dill Pickle Spears

1 block cream cheese, softened

1 1/2 cups Cheddar cheese, shredded

1 tbsp. minced garlic

12 slices bacon, halved

Directions

Preheat oven to 350°.

Line a large baking sheet with parchment paper.

Halve pickles and scoop out the centers.

In a small bowl, stir together cream cheese, cheddar, and garlic.

Spoon mixture into pickle halves and wrap with a half slice of bacon.

Transfer to the baking sheet and bake until the bacon is fully cooked and crispy, approx. 15 minutes.

Serve immediately.

Ingredients

McClure’s Sweet & Spicy Pickles

1 1/2 cups Cool Ranch flavored Nacho Chips, finely crushed

2 tbsp. butter, melted

2 tbsp. fresh parsley, finely chopped 

1 tsp. cayenne pepper

Salt and black pepper, to taste

1/2 cup all-purpose flour

2 large eggs

Ranch dressing, for dipping

Directions

Preheat oven to 450°

Line a large baking sheet with parchment paper.

Beat eggs in a medium bowl.

Mix crushed chips, butter, parsley, cayenne, salt and pepper and spread on a large plate.

Add flour to a medium bowl.

Pat dry a pickle spear with paper towels, and dredge in flour.

Move pickle spear to the egg mixture bowl and coat liberally with beaten eggs.

Dredge the pickles in the crushed chip mixture until fulled coated.

Place on baking sheet and repeat for all spears.

Bake for 15 minutes or until golden brown, turning spears over after 8 minutes.

Serve warm with ranch dressing

Ingredients

Serves 4 depending on how big your glass is!

1 leftover jar of McClure's brine (after
finishing pickles you should have about 1/2 jar of brine left from any
32oz jar of McClure's)

14-16oz tomato juice

black pepper

seasoning to taste (garlic powder, worchestshire sauce, etc.)

Directions

Using the leftover brine from a jar of McClure's 32oz Spicy, Garlic, or
Sweet & Spicy pickles, fill the rest of the jar with tomato juice.
Add 2-3 dashes of black pepper and additional seasoning (garlic powder,
etc.) to desired taste. Using the cap that came with the jar, place the
lid back on the jar and tighten. Lightly shake/stir the jar to mix the
ingredients. Pour into an 8oz glass over 1oz of ice, 1oz vodka and add a
McClure's pickle for your garnish.

Ingredients

Serves 2

32oz. jar McClure's Spicy Bloody Mary Mix

1/4lb Peeled and Cooked Shrimp

1/2 cup Rice (Jasmine)

1/2 Avocado, thinly sliced

1/2 cup Sour Cream

Directions

Cook rice as per directions in a small pot. After cleaning and peeling
shrimp, In a pan, cook your shrimp thoroughly. In a separate medium pot,
pour in the bloody mary mix and heat to simmer. Once rice is cooked,
add to pot with simmering bloody mary and stir until mixed. Add shrimp.
Heat until the mix just barely starts to bubble and continue stirring.
As the product thickens, turn off the heat, serve in bowls, place
avocado slices in bowl and add dollop of sour cream to each bowl.