Caesar Beans
Nutritional Info |
|
|---|---|
| Per bean: about | - |
| cal | 22 cal |
| pro | 00 pro |
| total fat | 0 g0g total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 1 g1g carb |
| fibre | 00 fibre |
| chol | 0 mg0mg chol |
| sodium | 36 mg36mg sodium |
| potassium | 8 mg8mg potassium |
| % RDI: | - |
| vit C | 22 vit C |
| folate | 11 folate |
- Preparation time: 10 minutes
- Cook time : 12 minutes
- Total time : PT22M
Use these pickled beans to garnish drinks, such as Bloody Marys, Caesars or martinis.
Ingredients
- 2 lb green string beans 2 lb green string beans or yellow string beans
- 1 piece (3 inch/8 cm) horseradish 1 piece (3 inch/8 cm) horseradish
- 2 hot red peppers , halved2 hot red peppers, halved
- 8 fresh dill sprigs 8 fresh dill sprigs
- 4 cloves garlic 4 cloves garlic
- 2 tbsp mustard seeds 2 tbsp mustard seeds
- 2 tsp celery seeds 2 tsp celery seeds
- 2-1/2 cups white vinegar 2-1/2 cups white vinegar
- 2 tbsp pickling salt 2 tbsp pickling salt
- 1 tsp Worcestershire sauce 1 tsp Worcestershire sauce
Preparation
Cut beans into 3-1/2-inch (9 cm) lengths, discarding stem ends.
Peel horseradish; cut crosswise into 20 slices.
Into each of four 2-cup (500 mL) canning jars, divide horseradish, hot peppers, dill, garlic, mustard seeds and celery seeds. Tightly pack in beans, cut side up.
In saucepan, bring vinegar, 2-1/2 cups (625 mL) water, salt and Worcestershire sauce to boil. Pour into jars, leaving 1/2-inch (1 cm) headspace.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Let stand for 1 week before opening.
Makes: four 2-cup (500 mL) jars
Peel horseradish; cut crosswise into 20 slices.
Into each of four 2-cup (500 mL) canning jars, divide horseradish, hot peppers, dill, garlic, mustard seeds and celery seeds. Tightly pack in beans, cut side up.
In saucepan, bring vinegar, 2-1/2 cups (625 mL) water, salt and Worcestershire sauce to boil. Pour into jars, leaving 1/2-inch (1 cm) headspace.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Let stand for 1 week before opening.
Makes: four 2-cup (500 mL) jars
- Keywords : Snacks; Beans; Red pepper; Garlic; Dill; Canning/Pickling/Preserving; 100 calories;
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