Caesar Beans Caesar Beans

Author: Canadian Living

Use these pickled beans to garnish drinks, such as Bloody Marys, Caesars or martinis.

  • Portion size 500 servings



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

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
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Caesar Beans