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Pickled Bloody Mary Tomato Salad

Pickled Bloody Mary Tomato Salad
This salad is for those who would rather eat their vegetables than drink them.
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Pickle Brine
  1. 5 cups water
  2. 3 cups apple cider vinegar
  3. 2 cups sugar
  4. 3 Numi Tomato Mint tea bags
  5. Vegetables: 6 medium carrots, peeled and julienned
  6. 1 lb. green beans, cut into 1 inch pieces
  7. 2 small red onions, halved and thinly sliced
  8. 3 pint baskets of cherry tomatoes, halved
  9. 3 stalks celery, thinly sliced with some celery leaves
  10. 4 Tbsp. extra virgin olive oil
  11. 3 Tbsp. prepared horseradish
  12. 2 Tbsp. parsley, chopped
  13. 2 Tbsp. Worcestershire sauce
  14. 1 1/2 Tbsp. celery seeds
  15. 1 tsp. sea salt
  16. Splashes of Tabasco
  1. Bring the brine to a boil and pour over the carrots, green beans and onions in a glass or stainless container. Let sit for 24 hours. Strain the vegetables out of the brine and place in a large bowl. Combine with the remaining ingredients and enjoy.
Newcastle Produce