Ingredients
-
2
-
2
-
3
-
2
-
1 1/2
-
1
-
1
-
6
-
2
-
2
-
3
-
2
-
-
-
Directions
Green Beans, Carrots or Cauliflower Marinated in Dill, Crisp, low-cal veggie appetizer Sweet with a slight kick from the dried peppers , 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 , Crisp, low-cal veggie appetizer Sweet with a slight kick from the dried peppers
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Steps
|
1
Done
|
If Using Green Beans, Snip Ends from Beans and Wash Thoroughly; Leave Whole or Cut in Half If Long. |
|
2
Done
|
in a Large Pan Bring the 2 Quarts Water to Boil; Add the Vegetable of Your Choice and 1 Tablespoon of the Salt. |
|
3
Done
|
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
Done
|
Drain Immediately and Cool. |
|
5
Done
|
Pack Veggies Into a Refrigerator Container, and Add Mustard Seed, Dill Weed, Chiles, Dill Seed and Garlic. |
|
6
Done
|
Bring to a Boil the 2 Cups Water, Wine or Vinegar, Sugar and Remaining 2 Tablespoons Salt; Pour Over Veggies. |
|
7
Done
|
Cool, Cover and Chill Overnight or as Long as 2 Weeks. |
