Dill-icious veggies.

4 May

With summer fast approaching and the opportunity to once again have friends over for food and fun – I’m back on the look-out for new and different recipes to add to my culinary repertoire. I found this recipe for essentially pickled beans and carrots in Appetizers by Mable Hoffman (1980). “These will add color to your cocktail buffet table or antipasto tray,” the cookbook author writes. That was enough to convince me to try it! Delish! This simple mixture of flavors and tastes is outstanding. A distinctive sweet and sour vibe with crunch and color! I ended up eating a bowl of it for lunch today!

Dilled Beans & Carrots

4 medium carrots (about 3/4 pound)

10 – 16 ounces fresh or frozen green beans (I used fresh)

2 cups white vinegar

1/4 cup honey

1 teaspoon dried dillweed or 1 tablespoon fresh dill

1 teaspoon pickling spices

1 garlic clove, crushed

1/2 cup water

1 tablespoon salt

Peel carrots; cut into sticks. If using fresh beans, break in half. Thaw frozen beans. In a large saucepan, combine vinegar, honey, dill weed, picking spices, garlic, water and salt. Bring to a boil over high heat. Carefully lower carrot sticks and beans into boiling mixture. Cover and simmer 10 minutes over low heat. Set aside to cool 10 minutes. Refrigerate 3 to 4 hours. Spoon into a large serving dish.

Cook’s note: I drained the liquid before refrigerating; keep in it the juices if want to continue to add more pickle flavor to the dish.

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