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<title>
The Pickled Mary | The Mason Jar
</title>
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</head>
<body>
<div class="site-header">
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<li>
<a>
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<a>
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</div>
<header class="header">
<h1 class="main-title">
The Pickled Mary
</h1>
<h2 class="mixologist">
Submitted by:
<a>
D. Keith Robinson
</a>
</h2>
</header>
<div class="content-wrap">
<article>
<p>
[In Progress]. A spicy pickled take.
</p>
<h2 id="mix-ingredients">
Mix Ingredients
</h2>
<ul>
<li>
Freshly seeded, stemmed and chopped peppers. 1 red bell, 1 green bell pepper and one anaheim chili.
</li>
<li>
1/4 cup or so chopped garlic
</li>
<li>
2 small tomatoes. Chopped into chunks
</li>
<li>
4 oz tomato paste
</li>
</ul>
<h2 id="mix-preparation">
Mix Preparation
</h2>
<ul>
<li>
Chop the peppers, tomato and garlic into small chunks. Place them in large Dutch oven.
</li>
<li>
Puree the veggies.
</li>
<li>
(Optional if you want a thinner consistency.) Strain into a bowl or jar through sieve, pressing with a rubber spatula; discard solids.
</li>
<li>
Add everything else. Puree a bit more.
</li>
</ul>
<h2 id="the-pickled-mary">
The Pickled Mary
</h2>
<ul>
<li>
Edge a large glass with salt.
</li>
<li>
Pour in a shot or two of vodka (
<a>
Ursula cucumber vodka
</a>
is good). Strain if needed.
</li>
<li>
Pour in the mix, fill about 2/3rds of the glass.
</li>
<li>
Add ice. Be sure and leave some room in the glass.
</li>
</ul>
<h2 id="notes">
Notes
</h2>
<ul>
<li>
Cucumber juice can be hard to come by. Puree one or two large cucumbers with a bit of water and strain.
</li>
<li>
If you don't strain the veggies it'll come out a bit thick. Almost smoothy like, but not chunky.
</li>
<li>
If the mix is too thick, no worries, just add some water.
</li>
<li>
You can play a bit of mix n' match with the peppers for variety.
</li>
</ul>
<h2 id="experimentation-notes">
Experimentation notes
</h2>
<ul>
<li>
More pickle juice?
</li>
</ul>
</article>
<footer class="footer">
<section class="copy">
<h4 class="disclaimer">
The Mason Jar Project
</h4>
<p>
Est. 2013 by D. Keith Robinson &amp; Chad Seeger
</p>
</section>
</footer>
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