Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Green beans
2 qt Water
3 tb Coarse (Kosher style) salt
2 ts Mustard seed
2 ts Dill weed
1 ts Crushed small dried hot chile
- peppers
1 ts Dill seed
4 cl Garlic
2 c Water
2 c White vinegar
2/3 c Sugar
Snip ends from beans and wash thoroughly; leave whole or cut in half
if long. In a large pan bring the 2 qt water to boil. Add 1 tb of the
salt and beans. Let water return to a boil and cook beans, uncovered
for about 5 minutes or until beans are just tender crisp. Drain
immediately and cool. Pack beans into 4 refrigerator containers
(1 pint). Into each container put 1/2 ts each mustard seed and dill
weed, 1/4 ts each chilies and dill seed, and 1 clove garlic.
Bring to a boil the 2 cups water, vinegar, sugar and remaining 2 tb
salt; pour over beans. Cool, cover and chill overnight or as long as
2 weeks.
Instead of the beans, you can use about 2 lb of carrots or
cauliflower, or a mixture of the 3 vegetables. Peel carrots and cut
into thin sticks, separate cauliflower into flowerets; reduce cooking
time to 3 minutes or until tender.
