Bloody Mary with Lemon-Rosemary Pickled Green Beans

Name: Bloody Mary with Lemon-Rosemary Pickled Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces lemon vodka; 1 cup tomato juice; 2 teaspoons fresh lemon juice; 1 teaspoon drained bottled horseradish; 1 teaspoon Worcestershire sauce; 1/4 teaspoon celery salt; 1/4 teaspoon hot pepper sauce, or to taste; 1/8 teaspoon freshly ground black pepper; 4 Lemon-Rosemary Pickled Green Beans, recipe follows; 2 pounds green beans; 4 sprigs fresh rosemary; 4 cloves garlic, peeled; 4 (3-inch) strips lemon peel; 2 1/2 cups water; 2 1/2 cups white wine vinegar; 3 tablespoons pickling salt; 2 tablespoons sugar

Servings: persons

3 ounces lemon vodka
1 cup tomato juice
2 teaspoons fresh lemon juice
1 teaspoon drained bottled horseradish
1 teaspoon Worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon hot pepper sauce, or to taste
1/8 teaspoon freshly ground black pepper
4 Lemon-Rosemary Pickled Green Beans, recipe follows
2 pounds green beans
4 sprigs fresh rosemary
4 cloves garlic, peeled
4 (3-inch) strips lemon peel
2 1/2 cups water
2 1/2 cups white wine vinegar
3 tablespoons pickling salt
2 tablespoons sugar

1
Combine all the ingredients except the green beans in a small pitcher and stir well to combine.
2
Fill 2 tall glasses with cracked ice.
3
Pour the tomato mixture into the glasses and garnish each with 2 green beans.
4
Serve immediately.
5
Sterilize 4 pint-sized jars and their lids according to the manufacturer's instructions.
6
Evenly trim the ends of the green beans to fit the jars.
7
Divide and pack the green beans, rosemary, garlic, and lemon peels among the jars.
8
Bring a large pot or canner of water to a boil.
9
In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil.
10
Simmer for 2 minutes, stirring to dissolve the sugar and salt.
11
Ladle the hot mixture into the jars, leaving a 1/2-inch headspace.
12
Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly.
13
Process the jars in the hot water bath for 15 minutes.
14
Carefully remove with tongs and set aside to cool.
15
Let sit in a cool, dark place for at least 3 weeks before opening.

216

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 ounces lemon vodka, 1 cup tomato juice, 2 teaspoons fresh lemon juice, 1 teaspoon drained bottled horseradish, and more.

Yes, Bloody Mary with Lemon-Rosemary Pickled Green Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!