Use these pickled beans to garnish drinks, such as Bloody Marys, Caesars or martinis.
- Portion size 500 servings
MethodCut 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
Nutritional facts Per bean: about
- Sodium 36 mg
- Protein trace
- Calories 2.0
- Total fat 0 g
- Potassium 8 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
- Folate 1.0
- Vitamin C 2.0