Bloody Mary Garnishes by the Jar

Bloody Mary Garnishes by the Jar

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From: EatingWell Magazine, July/August 2018

The classic Bloody Mary is an easy, go-to brunch cocktail meant to jolt you back into reality with spice and booze after a late night out. "Hair of the dog" is a tried-and-true treatment for those droopy-eyed mornings, but spike your Bloody Mary with a lively jumble of these cider vinegar pickles for a real cure-all that will open those eyes. Green cherry tomatoes are especially fun in this mix because they end up looking like green olives.

Ingredients 40 servings

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  • 3 cups cherry tomatoes (about 1 pound)
  • 8 sprigs fresh dill
  • 4 bay leaves
  • 4 cloves garlic, smashed
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 8 mini sweet bell peppers
  • 3 cups small okra (about 8 ounces)
  • 2 cups baby carrots (about 8 ounces)
  • 4 small pickling cucumbers, quartered
  • 4 small fresh cayenne peppers or Thai chiles
  • 5 cups cider vinegar
  • 3 cups water
  • 3 tablespoons kosher salt

Preparation

  • Prep

  • Ready In

  1. Pierce tomatoes with the tip of a sharp knife. Divide dill, bay leaves, garlic, celery seed and mustard seed among 4 sterilized quart-size jars (see Tips). Divide the tomatoes, bell peppers, okra, carrots, cucumbers and hot peppers among the jars.
  2. Combine vinegar, water and salt in a large saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer, uncovered, for 5 minutes.
  3. Carefully ladle the vinegar mixture into the jars, leaving about ½ inch of headspace. Wipe the rims with a clean cloth. Place lids and rings on the jars. Twist until just finger-tight (won't move with gentle finger pressure), but don't overtighten. If canning, process in a hot water bath for 10 minutes (see Tips). Otherwise, let cool to room temperature and refrigerate for at least 24 hours before serving.
  • To make ahead: Refrigerate for up to 1 month. If canned, store at room temperature for up to 1 year.
  • Equipment: 4 quart-size (32 oz.) canning jars with lids
  • Tips: Wash jars, lids and bands in hot, soapy water. Rinse well; dry the bands. Place the rack in the canning pot and place the jars, right-side up, on the rack. Add enough water to cover the jars by at least 1 inch. Cover the pot and bring to a simmer over medium heat. Turn off the heat, but keep the jars in the hot water, covered, until ready to use.
  • When the recipe is ready, remove the jars from the hot water with the jar lifter, pour out any water, and place on a towel (if placed directly on a cold surface, the jars could crack). Add vegetables or pickle recipes to the jars. Use the funnel to fill jars with brine, leaving ½ inch of headspace and making sure the liquid covers the vegetables. Run a chopstick around the inside of the jars to release any air bubbles. Wipe the rims with a clean towel. Add lids and rings and tighten until just finger-tight (won't move with gentle pressure), but don't overtighten.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 9 calories; 0 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 1,063 IU vitamin A; 9 mg vitamin C; 9 mg calcium; 0 mg iron; 60 mg sodium; 73 mg potassium
  • Nutrition Bonus: Vitamin A (21% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable

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