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You don't have to be an expert canner to make this deliciously easy and tangy snack. Serve on a vegetable tray or add to your favorite sandwhich for a tasty crunch.

INGREDIENTS

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Beer Battered Green Beans

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Quick Pickled Carrots

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.

ITEMS IN THIS RECIPE

Dill Seeds

21

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Coriander Seeds

64

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Minced Garlic

94

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Minced Lemon Peel

109

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Cracked Black Malabar Pepper

31

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Jamaican Allspice Berries

55

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