Roasted Mary with Hot Pickled Green Beans

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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)

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 chile, sliced in 8 long strips *see Cook's Note

6 cloves garlic, peeled, plus 2 tablespoons minced

1 1/2 pounds string beans, trimmed