Green Beans, Carrots or Cauliflower Marinated in Dill

Ingredients

• 2 lbs green beans or baby carrots or 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 white vinegar
• 3 tablespoons sugar
• 2 tablespoons Splenda sugar substitute

Directions

1. 1

   If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long.

2. 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. 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. 4

   Drain immediately and cool.

5. 5

   Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic.

6. 6

   Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies.

7. 7

   Cool, cover and chill overnight or as long as 2 weeks.