Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
In small saucepan, bring the water, sugar, salt and dill to a boil. Add carrots and beans. Cook, uncovered, for 5-8 minutes or until vegetables are crisp-tender; drain., Drizzle with dressing; toss to coat.
Time 15m Yield 3-4 servings. Number Of Ingredients 8 Steps:
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.
Yield 5 Number Of Ingredients 11 Steps:
Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well. In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir. In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well. Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.
Time 2h30m Yield 6 pints Number Of Ingredients 18 Steps:
If desired, just use 12 black peppercorns, and omit pink and green peppercorns and/or juniper berries. This is much prettier, though, and tastes better. Sterilize 6 wide-mouth pint canning jars in boiling water in processing pot, which will be used later for processing beans. While water is heating, wash beans, trim ends, and cut in 4" lengths. Slice onions, lemons, and carrots, and peel garlic. Set aside all of the dry spices in 6 small piles, ready go in jars. In a 3-quart saucepan, combine vinegar, water, salt, and sugar, and bring to a boil over high heat, reduce heat, and maintain at a low simmer while packing the jars. Remove jars from water bath, drain, and place an onion slice, dry spices, and bay leaves in the bottom of each jar. Pack green beans, serrano chile, carrot halves, and garlic tightly into jar, place fresh dill on top, tucking in so none touches the rim. Top with a lemon slice to hold down dill, and repeat with all remaining jars, leaving ¼ headspace (if ingredients are cut to specifications, it all fits). Fill jars with boiling vinegar mixture, leaving ¼ headspace. Make sure all of the dill is tucked in, wipe the rims, and immediately seal with sterilized lids and rings. Place in hot water bath over high heat, bring to a boil, and process for 10 minutes after water returns to a boil. Remove from water bath, and set aside to cool to room temperature. Check for seal by pressing down on lids. If they are down and dont pop in and out, the seal is good. If seal is not good, reprocess with new lids to try for a seal, or store jars that did not seal in refrigerator until used. Allow to set for at least 3 weeks before using. Makes 6 pints.
Time 15m Yield 2 quarts, 8 serving(s) Number Of Ingredients 12 Steps:
If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long. In a large pan bring the 2 quarts water to boil; add the vegetable of your choice and 1 tablespoon of the salt. 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). Drain immediately and cool. Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic. Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies. Cool, cover and chill overnight or as long as 2 weeks.
Yield 5 Number Of Ingredients 11 Steps:
Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well. In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir. In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well. Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.
