DILLED GREEN BEANS AND CAULIFLOWER
FOR THE VEGETABLE MIXTURE:
1 lb. (2 cups) fresh whole green beans
2 cups cauliflower florets
8 garlic cloves
1/4 cup chopped fresh dill weed
4 teaspoons mustard seed
1/4 teaspoon celery seed
8 peppercorns
FOR THE PICKLING MIXTURE:
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup sugar
2 tablespoons salt
Bring 1 inch water to a boil in medium saucepan. Add green beans and cauliflower. Reduce heat to low; cover and simmer 2 to 4 minutes or until beans are just crisp-tender. Drain.
Divide green beans and remaining vegetable mixture ingredients between 2 clean, hot 1-quart jars.
In small saucepan, combine all pickling mixture ingredients. Bring to a boil. Pour over vegetables. Run knife down sides of jar to remove air bubbles; cover with tight-fitting lids. Refrigerate 2 weeks before serving to blend flavors. Store in refrigerator for up to 1 month.
TIP: To retain color of garlic use softened water.
Makes 8 cups
From: Recipelink.com
Source: Recipe booklet: Garden Fresh Fruits and Vegetables, Pillsbury Classic Cookbooks #173, July 1995
FOR THE VEGETABLE MIXTURE:
1 lb. (2 cups) fresh whole green beans
2 cups cauliflower florets
8 garlic cloves
1/4 cup chopped fresh dill weed
4 teaspoons mustard seed
1/4 teaspoon celery seed
8 peppercorns
FOR THE PICKLING MIXTURE:
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup sugar
2 tablespoons salt
Bring 1 inch water to a boil in medium saucepan. Add green beans and cauliflower. Reduce heat to low; cover and simmer 2 to 4 minutes or until beans are just crisp-tender. Drain.
Divide green beans and remaining vegetable mixture ingredients between 2 clean, hot 1-quart jars.
In small saucepan, combine all pickling mixture ingredients. Bring to a boil. Pour over vegetables. Run knife down sides of jar to remove air bubbles; cover with tight-fitting lids. Refrigerate 2 weeks before serving to blend flavors. Store in refrigerator for up to 1 month.
TIP: To retain color of garlic use softened water.
Makes 8 cups
From: Recipelink.com
Source: Recipe booklet: Garden Fresh Fruits and Vegetables, Pillsbury Classic Cookbooks #173, July 1995
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