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Place ½ cup freshly squeezed lemon juice in a blender. Add half of 1 (46- to 48-ounce) bottle or can tomato juice, ¾ cup Worcestershire sauce, ½ cup prepared horseradish, 2 teaspoons hot sauce, 1 teaspoon celery seeds, and ¼ teaspoon kosher salt. Blend on high until smooth, about 1 minute.
Pour into an 8-cup or larger pitcher (or 10-cup pitcher if making a pitcher drink) and stir in the remaining tomato juice. Cover and refrigerate for at least 1 hour or ideally overnight. Meanwhile, refrigerate 2 cups vodka.
Taste the bloody Mary mix and season with more kosher salt and more hot sauce as needed (or serve the hot sauce on the side).
To serve individual Bloody Marys: Fill a Collins glass halfway with ice. Pour 2 ounces vodka over the ice. Top with about 6 ounces of the Bloody Mary mix and stir until just combined. Garnish with a celery stalk and pimento-stuffed olives and a lemon wedge speared with a toothpick.
For a pitcher drink: Add all of the vodka to the pitcher and stir to combine. Pour into ice-filled glasses, stirring the drink before each pour (the tomato mixture and vodka may separate as they sit). Garnish each drink with a celery stalk and pimento-stuffed olives and a lemon wedge speared with a toothpick.