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Bloody Marys garnished with pickled green beans

Time 35 minutes
Yields Serves 6
Bloody Marys garnished with pickled green beans
(Michael Robinson Chavez / Los Angeles Times)

Spicy pickled green beans

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.

3

Pour the vinegar solution over the beans to cover completely. Marinate, refrigerated for at least 24 hours. The beans will keep refrigerated for 3 to 4 weeks.

Bloody Mary mix

1

Blend the tomatoes, lemon and lime juice, Worcestershire, garlic, hot sauce, horseradish, salt, Old Bay, celery seed and pepper until smooth. Cover and chill until needed. This recipe makes 6 to 7 cups, depending on the size of the tomatoes; the mix will keep for 1 week.

Bloody Mary assembly

1

In a pitcher, combine the mix and vodka.

2

If desired, dampen the rims of 6 old-fashioned glasses and dip them in coarse salt. Fill each glass halfway with ice, then divide the Bloody Marys among them.

3

Garnish each with a pickled bean or celery stalk, and serve.


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