Green Beans, Carrots or Cauliflower Marinated in Dill
beans, sake, sugar, garlic, mustard
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 for Green Beans, Carrots or Cauliflower Marinated in Dill Recipe
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 (about 3 minutes for cauliflower, 5 minutes for beans or 7 minutes for carrots). 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.
Read the full directions on Food.com
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