No-Booze Bloody Mary
1 cup (250 ml) apple cider vinegar
1 cup (250 ml) water
⅓ cup (80 ml) sugar
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
1 stick celery, cut into 5 cm lengths and julienned
1 medium carrot, peeled, cut into 5 cm lengths and julienned
1 red bell pepper, cut into 5 cm lengths and julienned
4 cups (1 litre) tomato juice
1 T (15 ml) lemon juice
1 T (15 ml) lime juice
2 T (30 ml) Worchester Sauce
1 t (5 ml) Tabasco Sauce
Pickled vegetables (recipe above)
freshly ground black pepper
Pickled Crunchy Vegetables
In a medium saucepan, combine the vinegar, water, sugar and Seasoned Sea Salt. Bring to the boil, stirring to dissolve the sugar.
Meanwhile in a glass container, combine the prepared celery, carrot and bell pepper. Pour the boiling hot pickling liquid over the vegetables and cover tightly. Cool to room temperature, then refrigerate at least overnight, or for up to 1 month.
Bloody Mary Mix
In a large jug, stir together the tomato juice, lemon juice, lime juice, Worcestershire Sauce and Tabasco Sauce. Cover and refrigerate until very cold, at least 2 hours or overnight.
Place 2 T (30 ml) of the pickles in each of the 4 ice-filled tall glasses. Stir the Bloody Mary mixture and pour it into the glasses. Grind a little black pepper on top of each, then garnish with more pickles.
Boozy Bloody Mary: Add 2 – 4 T (30 – 60 ml) vodka to each glass before serving.