Caeser's Hot Beans

Perk up a relish tray or garnish a tomato cocktail with these zesty pickled beans. If you plan to use them as cocktail garnishes, select long beans, leave the tips on and pack them in 500 ml jars.


  • 2.2 lb (1 kg) green beans
  • 2.2 lb (1 kg) yellow waxed beans
  • 2 large red peppers, seeded
  • 3 cups (750 ml) white vinegar
  • 3 cups (750 ml) water
  • 3 tbsp (45 ml) pickling salt
  • 6 tsp (30 ml) crushed red pepper or 6-18 hot chili peppers
  • 18 peppercorns
  • 3 tsp (15 ml) dill seed
  • 6 large cloves garlic, halved


  • Place 6 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Wash and trim beans. Core and seed peppers; cut into long thin strips.
  • In a large stainless steel saucepan, combine vinegar, water​ and pickling salt. Bring to a boil. Add beans and pepper strips; return mixture to a boil. Remove from heat.
  • In hot jar place 1 tsp (5 ml) crushed red pepper or 1 to 3 fresh hot chili peppers, 3 peppercorns, 1/2 tsp (2 ml) dill seed and 2 pieces garlic. Pack beans and pepper strips into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot liquid to cover vegetables to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more beans, peppers and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining beans, peppers and hot liquid.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.


August 8, 2016

Joanne Simpson

Bolton, ontario

Recipe says to add the crushed red pepper twice. Once with vinegar mix and again in the jars. That would change the recipe to 12 tsp. 6 top. is plenty for me. I like the flavors of garlic and dill to be as prominent as the heat. Love this recipe.