Green Beans, Carrots or Cauliflower Marinated in Dill

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

• Ready In: 15 mins
• Serves: 8
• Yields: 2 quarts

Ingredients

• 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 1⁄2 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.