Recipe: Quick Pickled Dilly Beans
You don't have to be an expert canner to make this deliciously easy and tangy snack.
Pack green beans tightly in a clean pint jar. Bring vinegar, water, salt and spices to a boil. Simmer, stirring to dissolve salt, for 2 to 3 min. Pour hot liquid over beans, making sure to get as much seasoning as possible into the jar. Let cool to room temperature. Seal and refrigerate. Enjoy after 24 hours and use within a month.
Chop and toss into chicken or tuna salad, great as a sandwich topping, or use to garnish a Bloody Mary.