Intended to be the "stir stick" in a Bloody Mary, these piquant beans are also quite tasty on their own.
This same recipe and method work well for carrots and cauliflower, too. Or make it using celery sticks if you're a Bloody Mary traditionalist.
The amounts given are for a single pint jar, but the recipe can be multiplied as desired.
- 3/4 pound green beans (or yellow wax beans)
- 1 small chili pepper (fresh or dried)
- 1 clove garlic (peeled and slightly crushed)
- Optional: 1-2 sprigs thyme (fresh)
- 1 teaspoon celery seeds
- 1 teaspoon whole mustard seeds
- 4 black peppercorns
- 2/3 cup white wine (or apple cider vinegar)
- 1/3 cup water
- 1 - 3 teaspoons hot sauce
- Trim the beans to no more than 4 inches long.
- Add the celery and mustard seeds and the black peppercorns to a clean (no need to sterilize for this recipe) pint-sized canning jar. Turn the canning jar onto its side. Tip: Wide-mouth canning jars can be easier to use for this recipe than standard size (it's easier to load in the beans).
- Start filling the jar with the beans, laying them in so that they will be vertical when the jar is upright. Add the garlic, chile pepper, and fresh thyme sprigs as you go. I like to place these right up against the jar's glass sides so that they can be seen.
- Keep adding beans until they are tightly packed together. They will shrink somewhat during the canning process, and if they are too loosely packed they will float up above the brine. You don't want that to happen so pack them in really tightly. You can use a few shorter pieces of beans to wedge in the longer pieces.
- Bring the vinegar, water, hot sauce and salt to a boil in a small pot. Pour over the beans. You want the beans to be completely immersed in the brine, but also to leave at least 1/2-inch head space between the top of the food and the rim of the jar.
- Wipe the rim of the jar with a clean, moistened cloth or paper towel (any liquid on the rim could prevent a good seal).
- Screw on the 2-piece canning lid(s). Store in the refrigerator for up to 2 months. For longer storage at room temperature, process in a boiling water bath for 10 minutes.
- Wait at least 4 days for the flavors to develop before serving.
Once opened, store Bloody Mary Beans in the refrigerator for up to 2 months.