Dilled Carrots Green Beans For 2 Recipes

Steps:

• Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

Steps:

• If necessary, trim ends of beans so they will just fit into pint jars when inserted lengthwise.
• Pare carrots and cut into sticks that are about the size of the beans.
• Into a large saucepan, turn the beans and the carrots; add enough boiling water so it comes up about 2 inches; bring to a boil; boil just until vegetables are tender--about 15 minutes; drain.
• Into a medium saucepan, put the sugar, vinegar, 2 cups water, and the dill; bring to a boil, stirring until the sugar dissolves; simmer for 5 minutes.
• Pack the beans and carrots lengthwise in 4 pint jars; cover with the hot sugar-vinegar mixture, leaving 1/2-inch head space.
• Place jars on a rack in a large pan, add hot water to cover jars by at least 1 inch.
• Bring water to a boil, then keep at a gentle, steady boil 20 minutes.
• Remove to cool.

Steps:

• Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
• Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
• Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

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 don’t 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.

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.

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.

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.