May 06, 2026 · 4 min read

Mother's Day Brunch, But Make It Brine

The Ultimate Dill Pickle Bloody Mary

Smoky, spicy, and loaded with pickle brine, this is the Bloody Mary your weekend brunch has been waiting for. Garnished tall with Rick's Picks for maximum drama.

5 min · Serves 2 · Key Player: Classic Sours + Smokra
Pro tip: The Smokra brine adds a subtle smokiness that makes this Bloody Mary taste like it came from a craft bar. Don't skip it!

• 3 oz Vodka
• 8 oz Tomato juice
• 2 tbsp Rick's Picks Classic Sours Pickle brine
• 1 tbsp Rick's Picks Smokra brine
• 1 tsp Horseradish
• 1 tsp Worcestershire sauce
• ½ tsp Hot sauce
• 1 tsp Celery salt + Black pepper
• Garnish: Classic Sours spear + Smokra pod + Lemon wedge

1. Rim two tall glasses with celery salt, rub a lemon wedge around the edge and dip into a plate of celery salt.
2. Fill glasses with ice. In a pitcher, combine tomato juice, Classic Sours brine, Smokra brine, horseradish, Worcestershire, and hot sauce. Stir well.
3. Add vodka and season with black pepper. Stir again and taste, adjust heat and brine to your liking.
4. Pour over ice. Garnish with a Classic Sours spear, a Smokra pod, and a lemon wedge. Serve immediately.

Crispy Potato Hash with Pickle Relish

Golden skillet potatoes topped with fried eggs and a tangy Mean Beans relish. The pickled green beans add crunch and heat that transforms a simple hash into something memorable.

30 min · Serves 2 · Key Players: Mean Beans + Classic Sours
Pro tip: Deglazing with pickle brine instead of water lifts all the crispy bits off the pan and seasons the hash in one move.

• 3 cups diced yukon gold potatoes (½ inch cubes)
• ½ cup Rick's Picks Mean Beans, roughly chopped
• 2 tbsp Rick's Picks Mean Beans brine
• 2 tbsp Rick's Picks Smokra brine
• 1 small red onion, diced
• 2 garlic cloves, minced
• 2 eggs
• 2 tbsp olive oil
• To taste: smoked paprika, salt, black pepper

1. Parboil potato cubes for 5 minutes until just tender. Drain and pat dry.
2. Heat olive oil in a cast iron skillet over medium-high. Add potatoes in a single layer. Cook undisturbed for 5-6 min until golden and crispy on one side, then toss and cook another 4-5 min.
3. Add red onion and garlic to the pan. Cook 3 min until softened. Deglaze with Mean Beans brine and toss to coat. Season with smoked paprika, salt, and pepper.
4. Fold in chopped Mean Beans and diced Classic Sours. Make two wells in the hash and crack in the eggs. Cover and cook 3-4 min until whites are set but yolks are still runny.
5. Serve straight from the pan with hot sauce on the side.

Mocktail - Spicy Pickle Lemonade Spritz

Bright, fizzy, and surprisingly sophisticated, this alcohol-free spritz uses Mean Beans brine as the backbone for a mocktail that's briny, citrusy, and lightly spiced.

5 min · Serves 2 · Key Players: Mean Beans + Classic Sours

• 3 tbsp Rick's Picks Mean Beans brine
• 1 tbsp Rick's Picks Classic Sours brine
• 2 oz fresh lemon juice (about 2 lemons)
• 1 tbsp honey or simple syrup
• 8 oz sparkling water or club soda
• Handful of ice
• Garnish: Classic Sours round + Mean Beans spear + lemon slice

1. In a cocktail shaker or jar, combine Mean Beans brine, Classic Sours brine, lemon juice, and honey. Shake or stir until honey is dissolved.
2. Fill two tall glasses with ice. Divide the brine mixture between the glasses.
3. Top each glass with sparkling water and stir gently to combine.
4. Garnish with a Classic Sours round on the rim, a Mean Beans spear as a stirrer, and a lemon slice. Serve immediately.

Cheers to Mom! Happy Mother's Day!