Bloody Marys

IN THE MIX: Ripe tomatoes and seasonings make for a fresh Bloody Mary. (Michael Robinson Chavez / Los Angeles Times)


Total time: 35 minutes, plus 24 hours marinating time

Servings: 60

Spicy pickled green beans

1 pound green beans, trimmed

1 cup red wine vinegar

1/2 cup cider vinegar

1/4 cup balsamic vinegar

2 tablespoons mustard seeds

1 tablespoon black peppercorns

2 tablespoons salt

1 tablespoon sugar

2 teaspoons fennel seeds

2 teaspoons crushed red pepper flakes

8 garlic cloves, chopped

8 fresh dill sprigs, chopped

4 bay leaves

1. Cook the beans in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and cool in a bowl of ice water. Strain and set aside in a shallow baking dish.

2. In a medium saucepan, combine the vinegars, mustard seeds, peppercorns, salt, sugar, fennel seeds, pepper flakes, garlic, dill and bay leaves over high heat. Bring to a boil, and cook for 1 minute to dissolve the sugar and salt.