Pickled Bloody Mary Tomato Salad
2016-02-16 13:21:58
This salad is for those who would rather eat their vegetables than drink them.
Pickle Brine
- 5 cups water
- 3 cups apple cider vinegar
- 2 cups sugar
- 3 Numi Tomato Mint tea bags
- Vegetables: 6 medium carrots, peeled and julienned
- 1 lb. green beans, cut into 1 inch pieces
- 2 small red onions, halved and thinly sliced
- 3 pint baskets of cherry tomatoes, halved
- 3 stalks celery, thinly sliced with some celery leaves
- 4 Tbsp. extra virgin olive oil
- 3 Tbsp. prepared horseradish
- 2 Tbsp. parsley, chopped
- 2 Tbsp. Worcestershire sauce
- 1 1/2 Tbsp. celery seeds
- 1 tsp. sea salt
- Splashes of Tabasco
Instructions
- 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 https://newcastleproduce.com/