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Overnight Garden Dills




Source of Recipe


msn


List of Ingredients




8 ounces fresh whole green beans, trimmed (about 2 cups)
1 1/2 cups packaged, peeled baby carrots (about 8 ounces)
1/2 cup cider vinegar
1/4 cup water
1 tablespoon chopped, seeded fresh red chili peppers*
2 cloves garlic, minced
1/2 teaspoon salt
1/4 - 1/2 teaspoons crushed red pepper
1/4 cup snipped fresh dillweed or 1 tablespoon dried dillweed
2 pickling cucumbers (each about 4 inches long), cut into spears


Recipe



1. In a large saucepan cook green beans, covered, in a small amount of boiling water for 2 minutes. Add carrots; continue cooking, covered, for 2 minutes. Drain; transfer to a large bowl.


2. In the same saucepan combine vinegar, water, chili peppers, garlic, salt, and crushed red pepper. Heat just to boiling. Remove from heat; stir in dillweed.


3. Add cucumber spears to green beans and carrots in bowl. Pour hot vinegar mixture over vegetables in bowl. Let stand at room temperature for 30 minutes. Transfer vegetables and vinegar mixture to a plastic bag set in a deep bowl. Close bag.


4. Marinate in the refrigerator for 4 hours or up to 3 days, turning the bag occasionally. Makes 8 to 10 side-dish servings.


*Note: Hot peppers contain oils that can burn your eyes, lips, and skin. Wear plastic gloves while preparing peppers and be sure to thoroughly wash your hands and nails in hot, soapy water afterward.



Nutritional Information

1 serving:Calories 28;Fat 0g(Saturated 0g);Cholesterol 0mg;Sodium 153mg;Carbohydrate 7g(Dietary Fiber 2g);(Protein 1g)