The best part about a Bloody Mary is the juice! So we figured we'd take that spicy, tomato flavor, add some vinegar, and soak crispy beans, pearl onions, and refreshing cucumber for a quick pickle veg that'll hit that Bloody Mary spot.

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Name: Bloody Mary Pickled Veggies
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 16
Cuisine: Southern
Ingredients: 2 medium Cucumbers quartered; 3 cloves Garlic sliced; 1 cup Green Beans; 1 cup Pearl onions or sub sliced white onion; 1 cup Carrots sliced; 6 sprigs Fresh dill; 1 tbsp Fresh horseradish prepared; 1 cup White wine vinegar; 1 cup Water; 1/4 cup Lemon Juice; 1 tbsp Celery salt; 1 tbsp Ground black pepper; 2 cups Tomato juice; 3 tbsp Worcestershire sauce; 2 tbsp Hot sauce

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INGREDIENTS

2 medium Cucumbers ; quartered
3 cloves Garlic ; sliced
1 cup Green Beans
1 cup Pearl onions ; or sub sliced white onion
1 cup Carrots ; sliced
6 sprigs Fresh dill
1 tbsp Fresh horseradish ; prepared
1 cup White wine vinegar
1 cup Water
1/4 cup Lemon Juice
1 tbsp Celery salt
1 tbsp Ground black pepper
2 cups Tomato juice
3 tbsp Worcestershire sauce
2 tbsp Hot sauce

INSTRUCTIONS

1. Divide vegetables and herbs and arrange between four 16 oz sterilized mason jars.

2. Combine the vinegar, water, lemon juice, celery salt, pepper, and salt in a saucepan and bring to a boil.

3. Remove from the heat and stir in the tomato juice, Worcestershire sauce, and hot sauce until blended completely. Immediately pour over the vegetables in the jars to cover the vegetables, tapping gently on the counter to remove any air bubbles.

4. Allow the jars to cool to room temperature. Cover the jars with lids and place in the refrigerator for 24 to 48 hours. Enjoy!

NOTES

These quick-pickled vegetables have not been through a high-temp canning and sanitation process, therefore are not stable at room temperature. However, they will stay delicious in the refrigerator for 1-2 weeks.

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Nutrition

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Serving Size: 1 Serving (146g)
Recipe Makes: 16 Servings

Calories: 33
Calories from Fat: 2 (6%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 171.6mg		6 %
Potassium 225.5mg		6 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 5.3g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 33

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REVIEWS

jaiden-1

I need to know how long this will keep in the refrigerator or on the shelf.

1 reply

BigOvenEditorial 3w

Thank you for the question! As this process is a quick-pickle that has not been through a standard high-temperature canning and sanitation process, we can't recommend keeping them at room temperature. However, you CAN process them in that way, should you choose and they will be shelf-stable for up to a year. Our recipe is intended to last up to 1-2 weeks when refrigerated. Hope that helps!

Bloody Mary Pickled Veggies