My First Food Blog! Bloody Marys & Canned Vegetables for Garnish!

Something I’ve been doing lately is pickling vegetables. My focus has been mainly vegetables that can be used as garnishes for my spicy bloody marys. My first batch was a bunch of organic asparagus spears and green beans from the local Mexican market. I made a simple brine of white vinegar, salt, sugar and water and added my own bulk spices. For the green beans I added brown and yellow mustard seeds, a cinnamon stick, peppercorns, serrano pepper and a bit of cilantro. These are SOOOO good! Crispy, light, spicy, a great snack you can just pull straight from the fridge when you get home.

 They’re super easy to make too. We used a Youtube video as a guide to our pickling.

Let me make it clear that this is not “pickling” in the true sense of controlled fermentation, etc, this is simply brining vegetables in an acidic solution, in this case, vinegar. I also love making spicy carrot sticks because it’s a good way to get your vitamin A and they’re super crunchy and delicious to just pull out and chomp on when you need a snack. I keep tweaking my brine every time I make them but they’re great to pickle with jalapeno slices, cilantro and onion. If you cut them into jar-length sticks they’re easy to pluck out and bite into. To make your own bloody marys all you really need is some V-8 or tomato juice, ground pepper, worcestershire sauce, tobasco, salt and lemon to taste. They’re a great way to get in your vegetable servings for the day and they’re great with or without vodka. If you pop in an asparagus, green bean and carrot stick you have a nice refreshing beverage-salad that is surprisingly filling. I LOVE BLOODY MARYS. Yum.

One thought on “My First Food Blog! Bloody Marys & Canned Vegetables for Garnish!

  1. I’m so excited about this blog! I can’t wait to read more and get ideas! And “YEH!” for pickling!

    BTW: something Jeremy and I discovered last summer was that if you want a fruity kick in your brine (with a little heat), throw a habenaro (or scotch bonnet) in your brine along with your serrano.

    If you’re worried about the heat level, just use 1/4 of the hab, and cut the rib out (if you cut more than one hab, use gloves… I learned this the VERY hard way).

    As an added bonus, if you cut the pepper lengthwise, it will look really pretty in your pickling car (hello dash of dark red color).

    In the end, it’s not too spicy, and the heat is slightly fruity. You might never want to pickle without habs again!

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