Green Beans, Carrots Or Cauliflower Marinated In Dill

• 2 2 lbs baby carrots or 2 lbs cauliflower florets
• 2 quarts water
• 3 tablespoons kosher salt
• 2 teaspoons mustard seeds
• 1 1/2 teaspoons dill weed
• 1 teaspoon dried hot chili peppers, crushed
• 1 teaspoon dill seed
• 6 garlic cloves, minced
• 2 cups water
• 2 cups sake or 2 cups white vinegar
• 3 tablespoons sugar
• 2 tablespoons Splenda sugar substitute

1. If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long.
2. In a large pan bring the 2 quarts water to boil; add the vegetable of your choice and 1 tablespoon of the salt.
3. 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).
4. Drain immediately and cool.
5. Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic.
6. Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies.
7. Cool, cover and chill overnight or as long as 2 weeks.

carrots, water, kosher salt, mustard seeds, dill weed, hot chili peppers, dill, garlic, water, sake, sugar, splenda sugar substitute

Taken from www.food.com/recipe/green-beans-carrots-or-cauliflower-marinated-in-dill-106243 (may not work)