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- Spicy tomato juice (preferably Spicy V8) 4 cups
- Beef broth 2 cups
- Vodka 2 cups
- Freshly squeezed lemon juice ½ cup
- Well-prepared horseradish 2 tbsps
- Hot sauce (preferably Tabasco)
- Worcestershire sauce 2 ½ tsp
- Ground celery seed 2 tsp
- Freshly ground black pepper 1 tsp
- For garnish, add celery stalks with leaves
- For garnish, spicy pickled okra (see recipe below)
- 6 oz green beans
- 7 oz okra
- Sprig dill
- One garlic clove, mashed
- Coriander seeds 1 tsp
- Distilled white vinegar one ¼ cups
- 1 tbsp sugar
- 1 tsp red pepper flakes
- ¼ tsp cayenne powder
- ¼ tsp smoked paprika
- To start, you need to get a pitcher. Fill in the pitcher with ice until it reaches about a quarter full of the container.
- Together with the ice, add the tomato juice, vodka, beef broth, lemon juice, celery seeds, horseradish, hot sauce, pepper, and Worcestershire sauce. Stir all the ingredients and mix well.
- Once done, garnish the drink with some of the unused celery stalks and your Spicy Pickled Okra. This recipe can do 8 servings.
- Get a medium pot and fill it in with water and salt. Let it boil for a few minutes. While waiting for it to boil, prepare an ice bath on the side.
- When the pot is already boiling, put some green beans and boil it until it becomes crispy and tender. The boiling time will be around 3 minutes. Next, add the okra and wait for another 30 seconds.
- Once done, drain the beans and okra in a colander and transfer it immediately to the ice bath. Let the greens coo. After they are cooled down, drain the vegetables and pack them into Mason jars. Add the dill and some garlic cloves for more flavor.
- When the vegetables are in the jars, get a saucepan and put it on medium heat. Add the coriander seeds and roast them until it produces a fragrant smell.
- Next, add in the smoked paprika, salt, red pepper flakes, cayenne, vinegar, sugar, and water. Bring the mixture to a simmer and stir well until the powdered ingredients dissolve.
- Once done, pour the brine over the okra and green beans inside the Mason jar. If the brine is not enough, add a little water. Next, close the jars tightly and store them cold cool room temperature. Refrigerate the jar from 6 hours to 3 weeks.