Cajun Bloody Mary With Pickled Vegetables Recipes

SPICY CAJUN PICKLED GREEN BEANS AND CARROTS

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.

EASY CAJUN BLOODY MARY

Steps:

• Stir lemon juice, soy sauce, pickle juice, and Cajun seasoning together in a glass to dissolve the seasoning into the liquid; add tomato-vegetable juice cocktail and stir. Mix vodka into cocktail mixture and add ice.

SPICY CAJUN BLOODY MARY MIX

Steps:

• Mix all ingredients together in a pitcher or jug of some sort until the creole seasoning is completely dissolved. I like to use an empty gallon jug or something with a top so I can shake all the ingredients together. You can use right away, but I prefer to let it sit in the fridge and "mingle" for a few hours.
• When making drinks with the mix try rimming your glasses with creole seasoning. Pickled green beans, pickled okra, lemon, lime and of course an olive make for a wonderfully garnished spicy cajun mary.
• You can always add more or less creole seasoning and tabasco to taste.
• Make sure to have extra tomato juice on hand to "dilute" to people's personal taste preference. I sometimes had to add half mix and half juice for my customers who couldn't handle the heat.

CAJUN BLOODY MARY WITH PICKLED VEGETABLES

Steps:

• Working in batches, puree the canned tomatoes and their thick puree in a food processor until smooth. You should have a rich liquid with no lumps.
• Combine the puree with the tomato juice in a large bowl, blending well.
• Add the celery salt, sugar, garlic powder, onion powder, black pepper, cayenne, Tabasco, and vodka. Season with salt; you may need more than you expect to bring up the flavor of the mix (canned tomatoes have less salt than tomato juice). Keep the mixture cold.
• For each serving, fill an 8-ounce tumbler with ice cubes. Pour about 4 ounces of the Bloody Mary mixture over the ice, which should almost fill the glass. Garnish with pickled vegetables, at least three pieces per drink.
• Vegetable Garnishes
• Here are a few specific ideas:
• Pickled Okra. This, of course, is the perfect garnish for a Cajun Bloody Mary. Strive to find it! Luckily, a company called Talk 0' Texas makes pickled okra in two varieties (I prefer the "hot"), and distributes the product to supermarkets across the country.
• Pickled String Beans. This is another pickled vegetable you often see in Louisiana Bloodies. A Washington State company called Hogue Farms makes a pickled string bean that is widely distributed.
• Pickled Asparagus Spears. Hogue Farms makes this as well.
• Pepperoncini. Also called "Tuscan peppers," and available in most supermarkets across the U.S.
• Pickled Cocktail Onions. Available everywhere. I like to thread three of them on a fancy toothpick, then assemble dozens of these picks on a plate.
• Pimiento-Stuffed Olives. Choose smaller olives, and arrange on toothpicks like the cocktail onions.