Categories: pickles

Ingredients

• 1/2 lb. whole green beans, trimmed (about 2 cups)
• 1 1/2 cups pkg. peeled baby carrots (about 8 oz.)
• 1/2 cup cider vinegar
• 1/4 cup water
• 1 Tbsp. chopped, seeded fresh red chili peppers
• 2 cloves garlic, minced
• 1/2 tsp. salt
• 1/4 to 1/2 tsp. crushed red pepper
• 1/4 cup snipped fresh dill or 1 Tbsp. dried dill weed
• 2 pickling cucumbers (about 4 inches each) cut into spears

Directions

1. In a large saucepan cook green beans, covered, in a small amount of boiling water for 2 minutes. Add carrots and continue cooking, covered, for 2 minutes more. Drain, transfer to a large bowl.
2. In the same saucepan combine vinegar, water, chili peppers, garlic, salt, and crushed red pepper. Heat just to boiling. Remove from heat; stir in dill or dill weed.
3. Add cucumber spears to green beans and carrots in bowl. Pour hot vinegar mixture over vegetables in bowl. Let stand at room temperature or 30 minutes. Transfer vegetables and vinegar mixture to a plastic bag set in a deep bowl. Close bag.
4. Marinate in the refrigerator for 4 hours or up to 3 days, turning the bag occasionally.

5. makes 8 to 10 side dish servings.

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