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Add all ingredients to a large (1L+) jar, then cover with vodka, making sure that all of the ingredients are submerged. Let sit in a cool, dark place for 2-5 days (you can taste as you go). Room temp is fine.
Strain out the vegetables. Add the tomatoes to a blender and purée. Strain through a cheesecloth to remove seeds/pulp, then add the tomato juice back into the vodka. You can keep this infused vodka stored in the fridge or at room temperature – the alcohol will prevent mold growth.
To make the Bloody Mary, add the following to a cocktail shaker filled with ice: ½ cup tomato juice, 1 ½ oz infused vodka, a few dashes Worcestershire sauce, a few dashes tabasco sauce, 1 tbsp lemon juice, and 1 tbsp pickle juice (optional).
Strain into a glass with ice and add garnishes as you wish!