DILLED CARROTS & GREEN BEANS
"I never ate carrots before this, but this is a hit with my family and me. It's great for entertaining, too." Harriett Lee - Glasgow, MT
Provided by Taste of Home
Categories Side Dishes
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.
Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
DILLED CARROTS
Most people don't think of pairing dill and carrots. But my family agrees that dill adds a nice tang to this slightly sweet vegetable. An herb that is easy to grow, dill also looks lovely in the garden.-Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Side Dishes
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.
Nutrition Facts :
DILLED GREEN BEANS
Serve these beans on the side of a meal that you feel might need a little pick me up.
Provided by CHRISTYJ
Categories Side Dish Vegetables Green Beans
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.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 41.7 g, Fat 0.8 g, Fiber 6.8 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 488.9 mg, Sugar 29.4 g
DILLED GREEN BEANS
This is my expansion of a recipe found on the back of a jug of Heinz distilled white vinegar. Handling and processing still follows USDA pickling guidelines.
Provided by Toby Jermain
Categories Vegetable
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.
Nutrition Facts : Calories 173.2, Fat 0.5, SaturatedFat 0.1, Sodium 3519.3, Carbohydrate 36.1, Fiber 11.9, Sugar 14.1, Protein 6.3
GREEN BEANS, CARROTS OR CAULIFLOWER MARINATED IN DILL
Make and share this Green Beans, Carrots or Cauliflower Marinated in Dill recipe from Food.com.
Provided by littleturtle
Categories Cauliflower
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.
DILLED GREEN BEANS
Serve these beans on the side of a meal that you feel might need a little pick me up.
Provided by CHRISTYJ
Categories Green Bean Side Dishes
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.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 41.7 g, Fat 0.8 g, Fiber 6.8 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 488.9 mg, Sugar 29.4 g
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