Step 1

Drain the juice from the jar of pickles into a bowl, keeping the spears inside. Add the tomato juice, vodka, horseradish, Worcestershire, hot sauce, 1/4 cup of the reserved pickle juice and a few grinds of black pepper to the jar. Screw the lid tightly back on and gently shake the jar, rocking it back and forth, to mix everything together.

Step 2

Refrigerate the pickles for at least 24 hours and up to 1 week. Serve the pickles with shot glasses of the Bloody Mary mixture from the jar if you like.