Green Beans, Carrots or Cauliflower Marinated in Dill

littleturtle's Note:

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

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Serves: 8

Yield: 2.0 quarts

• 2 lbs green beans or 2 lbs baby carrots or 2 lbs cauliflower florets
• 2 quarts water
• 3 tablespoons kosher salt
• 2 teaspoons mustard seeds
• 1 ½ teaspoons dill weed
• 1 teaspoon dried hot chili peppers , crushed
• 1 teaspoon dill seed
• 6 garlic cloves , minced
• 2 cups water
• 2 cups sake or 2 cups white vinegar
• 3 tablespoons sugar
• 2 tablespoons Splenda sugar substitute

Directions:

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.

Reviews

[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.