Burn Baby, BURN.

I am a Bloody Mary connoisseur and I believe we have found our most favorite Bloody Mary recipe! If you like Bloodies, and you like them HOT you will LOVE this one.
My mom found it in one of her magazines, and ripped it out because it said it was hot & to put it in a mason jar.. Basically she loves me & knows me too well! <3.
We used these ingredients:

Directions: Dip the rim of a mason jar, or glass into chipolte pepper sauce; then dip rim in fine sea salt and set aside.
Fill a cocktail shaker 1/2 full with ice cubes, add 1-2 shots pepper-infused vodka [We've used both absolut peppar and plain svedka -- you can't go wrong either way.]
1/2 tsp prepared horseradish
2 dashes celery salt
4 dashes pepper sauce [again we've used cholula and tabasco -- both excellent]
3 dashes worcestershire sauce
2 dashes Sriracha
1 cup bloody mary mix. [Either plain bloody mix or V8, I think we all prefer the mix a tad more.] 
Squeeze a lemon and a lime wedge into shaker [optional.]
Shake a few times, and pour into prepared glass.

We like to garnish ours with celery, a spicy pickle, and a jalapeño stuffed green olive but again, the options are endless.. 

I'm addicted! The only down side is, next time you order one from anywhere.. it just wont compare :(.

The best spicy pickles everrr.

If you know anything about me, you probably know I love pickles.
They are definitely one of my favorite foods. My amazing mother helped me can some this year, and let me tell you:
THEY ARE THE BEST PICKLES EVERRR!!!
Here is our recipe:
BRINE:
2 Quarts water
2 Cup vinegar
1/2 Cup pickling salt
1/2 to 1 T alum
- Boil until salt dissolves

Stuff one quart jars with:
Pickling cucumbers [we get ours from Okubo's]
dill weed
1 jalapeno sliced
3 cloves of garlic
1/2 tsp black peppercorn
5 to 10 mustard seeds
pinch of red pepper flakes
(We added 1/2 habanero for extra spice)

Before you start scrubbing, make sure you have some clean mason jars, and brand new sealing lid disks. We load our dishwasher with our clean mason jars and run it on a HOT wash, with a HOT dry. You want your jars pretty warm when you are stuffing them.

Make sure to scrub all your cukes and peppers really well.

We sliced our cukes in quarters, but you can honestly do whatever you prefer. We also sliced our jalapeno in half, but left our hot pepper whole.

Before you start stuffing, put your new lid disks into water on the stove. You want them to be pretty hot, but not necessarily boiling. Stuff your jars with dry ingredients first, and then full of your cukes. You want a little room at the top. Pour your hot brine over your pickles, and wipe the rim of the jar with a dry towel. Place a hot disk on top and screw it tightly with your screwband. Your pickles are ready to be sealed.

To seal your jars, it is best if you have canner pan, but a large, deep pan with a thicker bottom should do. These jars below were done with a thinner bottom pan and they broke due to too much heat. You want the water boiling, and allow them to be fully submerged in the water for about 10 minutes.
This is a great reference website for canning pickles.

Check your jars to make sure the lid does not move when you push on it, if it does move, try boiling them again. Once you have them all sealed, allow them to cool for up to 24 hours and then place them somewhere dark and cool.
Pickles will be ready to eat in three weeks, and should last for at least a year (if you don't eat them all by then ;). Refrigerate after opening.

If you need any help, please comment below.