Green Beans, Carrots or Cauliflower Marinated in Dill |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Crisp, low-cal veggie appetizer. Sweet with a slight kick from the dried peppers. 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:
1. If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long.
2. In a large pan bring the 2 quarts water to boil; add the vegetable of your choice and 1 tablespoon of the salt.
3. 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. Drain immediately and cool.
5. Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic.
6. Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies.
7. Cool, cover and chill overnight or as long as 2 weeks.
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