Dill and Garlic Pickled Green Beans

Enjoy these in Bloody Mary’s or munch on them for a snack.

Makes 4 pint jars.INGREDIENTS

2 1/2 pounds green beans (5 to 6 inches long)

2 tablespoons McCormick® Dill Seed, divided

2 tablespoons McCormick® Onions, Minced, divided

2 teaspoons McCormick® Celery Seed, divided

1 teaspoon McCormick® Garlic, Minced, divided

1 teaspoon McCormick® Red Pepper, Crushed, divided

2 1/4 cups water

2 tablespoons non-iodized salt

2 tablespoons sugar

2 1/4 cups distilled white vinegar (5% acidity) DIRECTIONS

Wash beans with cold water. Trim ends and cut beans to about 4-inch lengths.

Place 1/2 tablespoon each dill seed and minced onion, 1/2 teaspoon celery seed and 1/4 teaspoon each minced garlic and crushed red pepper in each of 4 hot sterilized pint canning jars. Pack green beans vertically into jars. (Lay jar on side for easy filling.)

Mix remaining ingredients in medium saucepan; bring to boil, stirring to dissolve salt and sugar. Ladle over green beans, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with metal lids and screw on bands.

Process in boiling water canner for 10 minutes. After processing jars, remove from water bath canner. Cool at room temperature on towel or rack for 12 to 24 hours. Check for seal.