Overnight garden dills

1 servings

Ingredients

QuantityIngredient
½poundsTrimmed green beans
cupPackaged peeled baby carrots
½cupCider vinegar
¼cupWater
1tablespoonChopped fresh red chile peppers
2Cloves minced garlic
½teaspoonSalt
½teaspoonCrushed red pepper
¼cupFresh dill or 1 tablespoon dried dillweed
2smallsCucumbers; cut in spears

Directions

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.