When life hands you tomatoes, make fresh tomato juice, and add vodka – or something like that.
I’ve shared before that I have a serious thing for Bloody Mary’s, so an abundance of fresh tomatoes around = homemade Mary mix. I saw this recipe in Guy Fieri’s book, Cookin’ It, Livin’ It, Lovin’ It, and was diggin on the ingredients list.
I loved the freshness of the tomato juice, especially compared to V8, or other tomato juices, but the kick wasn’t there.
I added a ton more horseradish than the recipe called for, which might be the reason my boyfriend told me he thought it tasted like cocktail sauce. Play with the pepper, horseradish, dry mustard, and Worcestershire sauce till you reach your desired level of spice and kick.
If I make this again I think I’d seed the tomatoes so the end mix is a bit thicker, and double the tomatoes as a result. I strained the final mixture, I didn’t think sucking bad seeds would be too hot. I also added some of the pickling juice to the glass before the vodka, and mix, for a little extra zing.
My search for the perfect homemade Mary mix continues, but I think with the tweaks I’ve suggested, this guy is definitely worth a try.
I loved the pickled beans and will definitely be bringing them into tailgaiting/Mary rotation.
On to the giveaway! I was packing up the beans in their pretty little Ball jars and thinking how they were pure perfection. Seriously, how quaint and delightful are these Pinterest darlings. Our grandmothers and great grandmothers were trendsetters, and they didn’t even know it! So in the interest of canning, and with these awesome pickled beans on the docket for today, I thought I’d reach out to my fellow canners.
Today’s giveaway is for three lucky folks, and will include some vintage Ball jars, and an awesome homemade pickling spice package.
What ya gotta do to win? Just leave a message here, on Facebook, or respond on Twitter, with your favorite thing to can, best handed-down canning recipe, or best/worst canning experience – I add this because I have plenty “mishap” stories to tell.
Enter, can, be merry, or Mary ;)!
Roasted Mary with Hot Pickled Beans
6 pounds tomatoes, heirloom preferred
2 cloves garlic, peeled
1/4 cup onion
1 jalapeno, seeded
1 tablespoon olive oil
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons extra-hot horseradish
4 teaspoons celery salt
2 teaspoons dry mustard
1 teaspoon white pepper
2 teaspoons Worcestershire sauce
4 teaspoons pickled vegetable juice
Hot Pickled Green Beans, for garnish, recipe follows
Ice, for serving
12 ounces vodka (2 ounces per cocktail)
Preheat the oven to 350 degrees F.
Wash and dry the tomatoes and remove the stems. Put the tomatoes, garlic, onions and jalapeno in a large glass baking dish (9 by 13-inch). Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Bake until just starting to brown, about 45 to 60 minutes. Remove from the oven, let cool and put through a food mill to remove the seeds and skin. Add the mixture to a medium bowl and puree with stick blender. Pour into a large glass container and refrigerate. When cool, add the seasonings and the pickled vegetable juice and stir well.
For service, add a few pickled green beans to each glass, fill with ice, and add 2 ounces vodka. Pour in the prepared tomato juice, stir and serve immediately.
Hot Pickled Green Beans
1 1/2 cups water
2 teaspoons sea salt, divided
1 tablespoon agave syrup
2 cups cider vinegar
1 tablespoon fresh lime juice, plus 1 lime, very thinly sliced
2 teaspoons whole black peppercorns
1 red chili, sliced in 8 long strips *see Cook’s Note
6 cloves garlic, peeled, plus 2 tablespoons minced
1 1/2 pounds string beans, trimmed
*Cook’s Note: Seeds-in for hot, seeds-out for medium-hot. If you cannot find a red chili, substitute 2 jalapenos. A red chili is a ripened jalapeno.
In a small saucepan, over high heat, bring the water to a boil, then turn off the heat and add 1 teaspoon salt and the agave, stirring until dissolved. Remove from heat and let cool.
In a glass bowl, add the vinegar, lime juice, lime slices, peppercorns, chili peppers, and whole and minced garlic. Stir in the cooled salt-agave water mixture.
Wash and trim the green beans. Bring a large pot of water to a boil over medium heat. Stir in the remaining 1 teaspoon of salt, then add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well.
If you are canning, prepare the jar(s) according to processing directions, add the beans and then cover with the vinegar chili pepper mixture. Process in a canning pot for 3 minutes, remove and cool.
You can also put them in sterilized jars and refrigerate instead of doing the canning process. Just keep under refrigeration and eat within 1 month. Whichever method suits you best, allow these to marinate for 48 hours before eating.