Yield: 1 servings
|½ pounds||Trimmed green beans|
|1½ cup||Packaged peeled baby carrots|
|½ cup||Cider vinegar|
|1 tablespoon||Chopped fresh red chile peppers|
|2 \N||Cloves minced garlic|
|½ teaspoon||Crushed red pepper|
|¼ cup||Fresh dill or 1 tablespoon dried dillweed|
|2 smalls||Cucumbers; cut in spears|
I made the following recipe last summer and was happy with the results. It came from Better Homes and Gardens, 6/98, with modifications.
Cook green beans in water for 2 minutes, add carrots and cook 2 more minutes, drain.
Mix vinegar, water, chile peppers, garlic, salt, and crushed red pepper in a pan, bring to a boil, remove from heat, and add dill.
Put beans, carrots, and cucumber spears in a bowl and pour vinegar mixture over. let stand till cool, then put in a plastic bag or some other container that can be sealed.
Refrigerate overnight or up to three days.
You could leave out the carrots and cucumbers and add more beans and fresh or dried chiles to your own taste, like I did. Some of the mix stayed in the refrigerator until Thanksgiving, and tasted OK, but Strong. It didn't kill me, so it must have been well pickled, but it was better fresh.
Posted to CHILE-HEADS DIGEST by ReF3554657@... on Feb 2, 1999, converted by MM_Buster v2.0l.