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INGREDIENTS:
- 1 can Mott's Clamato Caesar Cocktail - 1 cup pickled green beans - 1/4 cup white vinegar - 1/2 cup water - 2 tsp kosher salt - 1 tsp sugar - 1/2 tsp black peppercorns - 1/2 tsp red pepper flakes (optional)
DIRECTIONS:
1. In a small saucepan, combine the white vinegar, water, kosher salt, sugar, black peppercorns, and red pepper flakes (if using). Bring to a boil over medium heat, stirring until the salt and sugar are dissolved. Remove from heat and let cool.
2. Drain the pickled green beans from their liquid and rinse under cold water. Pat dry with a paper towel.
3. In a large jar or container, add the pickled green beans. Pour in the cooled vinegar brine mixture, making sure the beans are fully submerged.
4. Pour in the Mott's Clamato Caesar Cocktail, ensuring that the liquid covers the beans completely. If necessary, add more Clamato Cocktail or water to fully cover the beans.
5. Place a lid on the jar or container and refrigerate for at least 24 hours
