Bloody Mary with Lemon-Rosemary Pickled Green Beans

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Pickle Picks

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
20 min
Level:
Intermediate
Yield:
2 drinks

Times:

Prep: 30 min
Inactive Prep: 3 min
Cook: 20 min
Total:: 53 min

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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

Directions

Combine all the ingredients except the green beans in a small pitcher and stir well to combine.

Fill 2 tall glasses with cracked ice. Pour the tomato mixture into the glasses and garnish each with 2 green beans. Serve immediately.

Lemon-Rosemary Pickled Green Beans:

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

Sterilize 4 pint-sized jars and their lids according to the manufacturer's instructions.

Evenly trim the ends of the green beans to fit the jars. Divide and pack the green beans, rosemary, garlic, and lemon peels among the jars.

Bring a large pot or canner of water to a boil.

In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Simmer for 2 minutes, stirring to dissolve the sugar and salt. Ladle the hot mixture into the jars, leaving a 1/2-inch headspace. Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly. Process the jars in the hot water bath for 15 minutes. Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening.

Yield: 4 pints

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Comments & Reviews

recipe Bloody Mary with Lemon-Rosemary Pickled Green Beans
Frank Austin, TX 06-26-2008
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Awsom Pickled green beans
Rated: 5 stars out of 5

This is a great recipe. the beans are crispy and so flavorful. It is worth waiting the 3 weeks to enjoy. I also added dill to... the recipe.Read more
recipe Bloody Mary with Lemon-Rosemary Pickled Green Beans
Mark Poulsbo, WA 08-16-2007
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whoopie
Rated: 5 stars out of 5

may i have another please
recipe Bloody Mary with Lemon-Rosemary Pickled Green Beans
TAMMI Lake Villa, IL 02-09-2006
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Forget the Bloody Mary
Rated: 4 stars out of 5

I don't think these needs anything other than just enjoying them out of the jar. I made these with an abundance of green... beans from my garden this summer. They were very simple to make (and can); and here it is - February of the following year and they still are fresh and crisp. I will make these for a long time.Read more
recipe Bloody Mary with Lemon-Rosemary Pickled Green Beans
MARLA orangevale, CA 08-27-2004
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Fantastic and Easy
Rated: 5 stars out of 5

These are great tasting and easy easy to make. Well worth it. A lot better and a lot less expensive than the overpriced... pickled green beans you find in the stores. The lemon and rosemary is an unexpected twist that everyone seems to like. We get the rosemary and lemons from our garden and the beans and garlic from the local certified organic farmer's market (we're in Northern California). Our friends keep asking for more jars so we're on our 4th batch!Read more