Ingredients Beans + Legumes Bloody Mary–Pickled Green Beans 4.0 (3) 2 Reviews Food & Wine's Justin Chapple loves drinking Bloody Marys, so he created a fantastic Bloody Mary "brine"—made with tomato juice, vinegar, horseradish, peppercorns and garlic—which he boils and pours over green beans. Once they're chilled, the beans are completely irresistible. They're perfect eaten on their own, but also delicious served with an actual Bloody Mary. Slideshow: More Green Bean Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Eva Kolenko Active Time: 20 mins Total Time: 3 hrs Yield: 1 quart Ingredients 10 ounces haricots verts or other thin green beans 1 cup water ½ cup tomato juice ⅓ cup rice vinegar 2 tablespoons prepared horseradish 2 tablespoons kosher salt 1 teaspoon black peppercorns 2 garlic cloves (crushed) Directions Pack the green beans in a heatproof 1-quart glass jar. In a medium saucepan, combine all of the remaining ingredients and bring to a boil. Pour the brine over the green beans and let cool completely, then seal the jar and refrigerate for at least 2 hours before serving. Make Ahead The pickled green beans can be refrigerated for up to 5 days. Rate it Print