Green Beans, Carrots or Cauliflower Marinated in Dill

READY IN: 15mins
Recipe by littleturtle

Crisp, low-cal veggie appetizer. Sweet with a slight kick from the dried peppers.

Top Review by KarenT

I've been making these for almost a year now & didn't realize I hadn't rated this recipe. I have made these using carrots and green beans. I highly recommend the carrots. Green beans were just so-so. They keep their color and are a nice surprise of sweet tartness when you bite into them.

Ingredients Nutrition


  1. If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long.
  2. In a large pan bring the 2 quarts water to boil; add the vegetable of your choice and 1 tablespoon of the salt.
  3. Let water return to a boil and cook veggies, uncovered until veggies are fork tender but still brightly colored (about 3 minutes for cauliflower, 5 minutes for beans or 7 minutes for carrots).
  4. Drain immediately and cool.
  5. Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic.
  6. Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies.
  7. Cool, cover and chill overnight or as long as 2 weeks.

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