Bloody Mary – Pickled Green Beans
Justin Chapple loves drinking Bloody Marys, so he created a fantastic Bloody Mary "brine"—made with tomato juice, vinegar, horseradish, peppercorns and garlic—which he boils and pours over green beans. Once they're chilled, the beans are completely irresistible. They're perfect eaten on their own, but also delicious served with an actual Bloody Mary.
- 10 ounces haricots verts or other thin green beans
- 1 cup water
- 1/2 cup tomato juice
- 1/3 cup rice vinegar
- 2 tablespoons prepared horseradish
- 2 tablespoons kosher salt
- 1 teaspoon black peppercorns
- 2 garlic cloves, crushed
Preparation time 20mins
Cooking time 180mins
Adapted from foodandwine.com
Pack the green beans in a heatproof 1-quart glass jar. In a medium saucepan, combine all of the remaining ingredients and bring to a boil. Pour the brine over the green beans and let cool completely, then seal the jar and refrigerate for at least 2 hours before serving.
The pickled green beans can be refrigerated for up to 5 days.
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