Bloody Marys

IN THE MIX: Ripe tomatoes and seasonings make for a fresh Bloody Mary. (Michael Robinson Chavez / Los Angeles Times)

3. Pour the vinegar solution over the beans to cover completely. Marinate, refrigerated for at least 24 hours. The beans will keep refrigerated for 3 to 4 weeks.

Bloody Mary mix

6 large, ripe tomatoes, peeled, seeded and diced (juices reserved)

3 tablespoons lemon juice

3 tablespoons lime juice

2 tablespoons Worcestershire sauce

3 cloves garlic, minced

3 teaspoons hot sauce, such as Crystal

2 teaspoons minced fresh horseradish

2 1/2 teaspoons kosher salt

1 teaspoon Old Bay Seasoning

1 teaspoon celery seed

1 teaspoon fresh ground pepper

Blend the tomatoes, lemon and lime juice, Worcestershire, garlic, hot sauce, horseradish, salt, Old Bay, celery seed and pepper until smooth. Cover and chill until needed. This recipe makes 6 to 7 cups, depending on the size of the tomatoes; the mix will keep for 1 week.

Bloody Mary assembly

6 cups Bloody Mary mix

6 ounces good-quality vodka

Coarse salt for rimming the glasses, optional

6 pickled green beans, or 6 stalks celery with leaves, for garnish

1. In a pitcher, combine the mix and vodka.

2. If desired, dampen the rims of 6 old-fashioned glasses and dip them in coarse salt. Fill each glass halfway with ice, then divide the Bloody Marys among them.

3. Garnish each with a pickled bean or celery stalk, and serve.

Each of 6 servings: 112 calories; 2 grams protein; 11 grams carbohydrates; 3 grams fiber; 1 gram fat; 0 saturated fat; 2 mg. cholesterol; 564 mg. sodium.