Tuesday, August 6, 2019

Bloody Mary Beans

Bloody Mary Beans ... oh yes! These are so delicious in Bloody Mary's, but equally good right out of the jar to nibble on.

I picked up a half-bushel of Blue Lake green beans from a local farm to put up, but I also knew I wanted to make some of them into these Bloody Mary Beans.

Wading my way through all those green beans was a 2 day job, but in the end, I'm always happy to put up my own.

These Bloody Mary Beans are bursting with flavor from the garlic and dill weed to the hot sauce. The recipe is identical to my Pickled Asparagus with the exception of the added hot sauce.

Bloody Mary Beans are crisp tender, tangy and a little spicy. Want more spice? Add more red pepper flakes and hot sauce. If you'd rather them be mild, you can add less or leave it out completely.

You may also like these other pickled vegetable recipes:
Pickled Cabbage Slaw
Pickled Cauliflower and Carrots
Frog Balls {Pickled Brussels Sprouts}

5 lbs fresh green beans, ends trimmed
2 cups white vinegar
2 cups water
2 tbsp pickling salt
1/2 tsp. dill weed or dill seed
1/2 tsp. black peppercorns
1/2 tsp. mustard seeds
1/2 tsp. dried minced garlic (or fresh minced garlic)
1/2 tsp. red pepper flakes
1/2 tsp. hot sauce (or more to taste)

Combine the vinegar, water and salt in a saucepan and bring to a boil. 

Add the dill weed, peppercorns, mustard seeds, garlic, red pepper flakes, and hot sauce to each jar.

Pack the green beans into the jars over the spices, leaving 1/2-inch head-space.

Pour the liquid over the green beans, and tap the jars to remove any air bubbles. Wipe rims with a damp cloth, apply the lids and rings, and process in a boiling water bath or steam canner for 10 minutes.

Remove from jars from water onto a towel, and allow to cool completely. Once cool, remove the rings and check the seals. Sealed jars can be stored in a cool, dark place for up to one year.

How to use:  Add to Bloody Mary's, or serve on an assorted pickle tray.

Yield: 5-6 pint jars



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