Green Beans Carrots Or Cauliflower Marinated In Dill
Crisp, low-cal veggie appetizer. Sweet with a slight kick from the dried peppers.
Steps
If using green beans , snip ends from beans and wash thoroughly.
Leave whole or cut in half if long.
In a large pan bring the 2 quarts water to boil.
Add the vegetable of your choice and 1 tablespoon of the salt.
Let water return to a boil and cook veggies , uncovered until veggies are fork tender but still brightly colored.
Drain immediately and cool.
Pack veggies into a refrigerator container , and add mustard seed , dill weed , chiles , dill seed and garlic.
Bring to a boil the 2 cups water , wine or vinegar , sugar and remaining 2 tablespoons salt.
Pour over veggies.
Cool , cover and chill overnight or as long as 2 weeks.
Ingredients
green beans, water, kosher salt, mustard seeds, dill weed, dried hot chili peppers, dill seed, garlic cloves, sake, sugar, splenda sugar substitute