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.

Photo by Lee C.
Adapted from foodandwine.com

PREP TIME

20

minutes

TOTAL TIME

180

minutes

SERVINGS

1

quart

PREP TIME

20

minutes

TOTAL TIME

180

minutes

SERVINGS

1

servings

Adapted from foodandwine.com

Ingredients

  • 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

Directions

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. Make Ahead: The pickled green beans can be refrigerated for up to 5 days.

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