Overnight Garden Dills
Recipe from Better Homes and Gardens

Show off these crisp marinated pickles in a favorite glass mug or in a "cup" made of a hollowed-out sweet pepper.


Overnight Garden Dills

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Servings: 8 to 10 side-dish servings
Prep Time: 20 mins
Total Time: 4 hrs 50 mins
Related Categories: Low Calorie, Low Fat, Pickles
 
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Ingredients
  •   8 ounces
    fresh whole green beans, trimmed (about 2 cups)
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  • 1-1/2  cups
    packaged, peeled baby carrots (about 8 ounces)
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  • 1/2  cup
    cider vinegar
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  • 1/4  cup
    water
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  • 1  tablespoon
    chopped, seeded fresh red chili peppers*
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  • 2  cloves
    garlic, minced
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  • 1/2  teaspoon
    salt
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  • 1/4  to 1/2 teaspoon
    crushed red pepper
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  • 1/4  cup
    snipped fresh dillweed or 1 tablespoon dried dillweed
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  • 2 
    pickling cucumbers (each about 4 inches long), cut into spears
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Directions
1.
In a large saucepan cook green beans, covered, in a small amount of boiling water for 2 minutes. Add carrots; continue cooking, covered, for 2 minutes. 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 dillweed.
3.
Add cucumber spears to green beans and carrots in bowl. Pour hot vinegar mixture over vegetables in bowl. Let stand at room temperature for 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. Makes 8 to 10 side-dish servings.

Note
Hot peppers contain oils that can burn your eyes, lips, and skin. Wear plastic gloves while preparing peppers and be sure to thoroughly wash your hands and nails in hot, soapy water afterward.
Nutrition information
Calories 28, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 153 mg, Carbohydrate 7 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin A 67%, Vitamin C 13%, Calcium 2%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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