#3867 - Pickled Green Beans

(by Shirley McNevich)

3lbs. fresh green beans
3/4 cup white sugar
3 garlic cloves (halved)
2 tsp. dill seeds
2 tsp. mustard seeds
1 1/2 cups cider vinegar
1/2 cup fresh dill (chopped)
3 tsp. salt
water (see directions)

Snip off the ends of the green beans. Cut the green beans into 2" pieces. Fill a large pot with 5 quarts of water and 1 tsp. salt--bring to a boil. Add the cut green beans--cook/stir about 7 minutes or until green beans are tender but still crisp. Drain the green beans and rinse them with cold water and drain again--set aside. In a saucepan add the white sugar, garlic cloves, dill seeds, mustard seeds, 1/2 cup cider vinegar, 2 tsp. salt and 1/2 cup water--stir to mix. Turn heat to medium--cook/stir until boiling. Once boiling, cook/stir for 1 minute. Remove from heat--add 1 1/2 cups cold water and 1 cup cider vinegar--stir well. Place drained green beans into a large Ziploc bag. Carefully pour the vinegar mixture into the bag over the beans. Press the bag closed while carefully pressing out as much air as you can. Place the bag in a bowl and refrigerate at least 1 day. When ready to serve, drain/discard the liquid, place the beans in a serving dish and add the chopped dill--toss to coat.

#2738 - Pickled Carrot Sticks

(by Shirley McNevich)

1lb. carrot sticks
1 cup apple cider vinegar
1/4 cup white sugar
1 1/4 cups water
1 1/2 TBSP dill seeds
1 1/2 TBSP salt + 1 tsp. salt
2 garlic cloves (crushed)

Fill a pot 3/4 full with water and 1 tsp. salt--bring to a boil. Once boiling, add the carrot sticks--cook/stir for 1 minute, then rinse the carrots with cold water and drain them. In a saucepan over medium heat add the water, vinegar, dill seeds, 1 1/2 TBSP salt and crushed garlic cloves--cook/stir until boiling, then cook/stir for 2 minutes. Remove from heat. Place drained carrot sticks in a bowl, then pour the hot vinegar mixture over the carrots. Let the mixture cool to room temperature, then cover the bowl and refrigerate the mixture for 24 hours before eating the carrots.

#1155 - Cauliflower Salad

(by Pat Klase - friend)

1 large head cauliflower (washed and cut into bite sized pieces)
1 cup chopped onion
1 cup chopped celery
1/2 cup sour cream
1/2 cup Italian salad dressing
1 tsp. dill seed (optional)
salt and pepper to taste

In a bowl add chopped onion, chopped celery, sour cream, Italian dressing, salt, pepper and dill seed--stir until mixed. Put the cauliflower pieces into a serving bowl--pour the dressing mixture on top of the cauliflower pieces--stir. Refrigerate until cold. Stir again before serving.