Categories: chutney, pickles, relish

Ingredients

• 8 oz. fresh while green beans, trimmed
• 8 oz. pkg. baby carrots
• 1/2 cup cider vinegar
• 1 Tbsp. chopped, seeded fresh red chili pepper
• 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
• 2 pickling cucumbers (each about 4 inches long), cut into spears

Directions

1. Cook green beans, covered, in a small amount of boiling water for 2 minutes in a large saucepan. Add carrots, continue cooking, covered, for 2 minutes. Drain; transfer to a large bowl.
2. Combine vinegar, 1/4 cup water, chili peppers, garlic, salt, and crushed red peppers, garlic, salt, and crushed red pepper in the same saucepan. Heat mixture just to boiling. Remove from heat; stir in dill.
3. Adto 3 days, turning bag occasionally.

4. d cucumber spears to beans and carrots in bowl; pour in hot vinegar mixture. Let stand at room temperature for 30 minutes. Transfer vegetables and vinegar mixture to a 1-gallon-size sealable plastic bag set in a deep bowl; seal. Refrigerate for 4 hours to 3 days, turning bag occasionally.

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