Bloody Marys

IN THE MIX: Ripe tomatoes and seasonings make for a fresh Bloody Mary. (Michael Robinson Chavez / Los Angeles Times / July 31, 2008)

Total time: 35 minutes, plus 24 hours marinating time

Servings: 60

Spicy pickled green beans

1 pound green beans, trimmed

1 cup red wine vinegar

1/2 cup cider vinegar

1/4 cup balsamic vinegar

2 tablespoons mustard seeds

1 tablespoon black peppercorns

2 tablespoons salt

1 tablespoon sugar

2 teaspoons fennel seeds

2 teaspoons crushed red pepper flakes

8 garlic cloves, chopped

8 fresh dill sprigs, chopped

4 bay leaves

1. Cook the beans in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and cool in a bowl of ice water. Strain and set aside in a shallow baking dish.

2. In a medium saucepan, combine the vinegars, mustard seeds, peppercorns, salt, sugar, fennel seeds, pepper flakes, garlic, dill and bay leaves over high heat. Bring to a boil, and cook for 1 minute to dissolve the sugar and salt.

3. Pour the vinegar solution over the beans to cover completely. Marinate, refrigerated for at least 24 hours. The beans will keep refrigerated for 3 to 4 weeks.