Directions

1. 1

   Pack the trimmed green beans tightly into clean pint jars.

2. 2

   In a saucepan, bring the vinegar, water, salt, Dill Seeds, Jamaican Allspice Berries, Coriander Seeds, Dehydrated Minced Garlic, Dehydrated Minced Lemon Peel, and Cracked Black Malabar Pepper to a boil.

3. 3

   Lower the heat and simmer 2 to 3 minutes, stirring until the salt dissolves.

4. 4

   Pour the hot brine over the beans, making sure as much of the seasoning as possible ends up in the jars.

5. 5

   Let cool to room temperature, then seal and refrigerate. Ready to enjoy after 24 hours and best within a month.

6. 6

   Serving suggestions: chop and toss into chicken or tuna salad, layer onto sandwiches, or use as a brisk garnish for a Bloody Mary. Makes 1½ pints.