Bloody Mary String Beans Recipes

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BLOODY MARY STRING BEANS



Bloody Mary String Beans image

Make and share this Bloody Mary String Beans recipe from Food.com.

Provided by Rita1652

Categories     Onions

Time 45m

Yield 3 wide mouth pint jars

Number Of Ingredients 14

1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon dill seed
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 cup water
1/2 cup vodka (pepper or citrus)
1 tablespoon grated fresh horseradish
1 lemon, just the zest cut in strips
6 garlic cloves, left whole
1 teaspoon peppercorn
2 jalapenos, sliced lengthwise into quarters
1 1/2 lbs green beans, washed n trimmed to fit into wide mouth pint jars
1/2 large sweet onion, cut into 1/2 inch slices

Steps:

  • Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans and onion slices. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse and drain well.
  • In a small saucepan, over high heat, bring the first 7 ingredients to a boil, then turn off the heat, stirring until dissolved. Remove from heat.
  • Distribute the grated fresh horseradish, lemon zest, garlic cloves, whole peppercorns, jalapenos slices among the jars.
  • Pack beans and onions in sterilized jars then cover with the vinegar mixture.
  • Fill to within 1 inch of the top. The beans should be covered and there should still be 1/2 inch of airspace left in the top of each jar.
  • Put the lids and rings on.
  • Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug").
  • Using the jar tongs, put the pint jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling.
  • Boil them for.
  • 5 minutes for 0-1,000 ft.,.
  • 10 minutes 1,001-6,000 ft.,.
  • 15 minutes above 6,000 ft.
  • Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place overnight.
  • Then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it.
  • Give it a weeks time for the seasonings to be absorbed into the pickled beans.
  • Process in a hot water bath, remove and cool in a draft free spot for 24 hours.
  • You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.

Nutrition Facts : Calories 327.4, Fat 0.9, SaturatedFat 0.2, Sodium 797.5, Carbohydrate 57.5, Fiber 7.9, Sugar 42.8, Protein 5.4

SPICY CAJUN PICKLED GREEN BEANS AND CARROTS



Spicy Cajun Pickled Green Beans and Carrots image

You'll find these pickled green beans everywhere in New Orleans, especially in bloody marys! These are super easy, they pack a punch, and are great for snacking, for sandwiches, and of course, bloody marys.

Provided by Elizabeth Lindemann

Categories     Pickles

Time 10m

Number Of Ingredients 13

1/2 lb. fresh green beans (trimmed)
2 carrots (sliced into "green bean" size)
1 clove garlic (sliced)
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seed
1/4 teaspoon whole black peppercorns
1 cup white vinegar
1/2 cup water
1 tablespoon sugar
1 tablespoon kosher salt

Steps:

  • Fit as many green beans and carrots as you can into a jar, vertically.
  • Add the garlic and bay leaf to the jar, using a chopstick or something similar to slide them down the sides of the jar.
  • Add oregano, thyme, cayenne pepper, celery seed, and peppercorns directly to the jar.
  • Bring vinegar, water, sugar, and salt to a boil in a small saucepan to make a brine, stirring to make sure sugar and salt are dissolved.
  • Pour brine over vegetables in jar, making sure to cover all the vegetables and fill to the top.
  • Allow jar to cool, and keep in refrigerator for 6 months. These will taste best if you allow them to sit in the fridge at least overnight, and the flavor will intensify as time goes on.

Nutrition Facts : Calories 58 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1772 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

TRE'S BLOODY MARY PICKLED GREEN BEANS



Tre's Bloody Mary Pickled Green Beans image

I love these in my Bloody Marys They aren't the same without at least two of these beans in the glass.

Provided by Chief Teer

Categories     < 60 Mins

Time 1h

Yield 2 Quarts, 40-45 serving(s)

Number Of Ingredients 8

2 lbs green beans, bush (round slim bean not flat)
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt
1 cayenne pepper (per jar) or 1 jalapeno pepper, with seeds no stems (per jar)
4 garlic cloves, peeled
4 heads fresh dill
2 canning jars, one quart (sterilized)

Steps:

  • Trim ends of green beans. Set lids of jars to boil in water in a small pan. Combine vinegar and water and salt in a large saucepot. Bring to a boil.
  • Pack beans lengthwise into hot jars, Add 1/4 teaspoon cayenne pepper, or the jalapenos slices, 2 cloves garlic and 2 heads of dill to each quart.
  • Ladle the boiling vinegar solution over beans. leaving 1/4 inch headspace. Place caps (still hot from the boiling water) on jars. Invert jars till cool.
  • You can place them in a hot water bath for 10 minutes, if desired. Store in a cool dry place for 4-6 weeks before opening.
  • After opening keep refrigerated. These are delicious! and non FAT!

Nutrition Facts : Calories 10.2, Sodium 709.4, Carbohydrate 1.7, Fiber 0.8, Sugar 0.3, Protein 0.4

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