Sweet Dilly Beans And Carrots Food

PICKLED DILLY CARROTS RECIPE

Steps:

• Bring a small pot of water to a boil in which to blanch the carrots.
• Prepare 1 pint and a half jar, or 2 12-ounce jelly jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.
• Peel carrots and trim to fit jars. Cut into thin sticks.
• When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you're making them as refrigerator pickles.
• When time is up, remove carrots from water and run under cold water to stop cooking.
• Combine vinegar, water and salt in a small saucepan and bring to a boil.
• Place spices and garlic cloves into the bottom of the jar or jars.
• Pack carrots sticks upright in jar(s).
• Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
• Tap jar(s) gentle to remove air bubbles.
• Wipe the rims and apply the lids and rings.
• If you're canning the pickles, process them for 10 minutes in a boiling water bath.
• When time is up, remove jar(s) from canner and let cool.
• Sealed jars can be stored in a cool, dark place for up to one year. Refrigerator pickles should be placed in the fridge as soon as the jars are cool.
• Let pickles rest in pickling liquid for at least 48 hours before eating.

SWEET DILLY BEANS AND CARROTS

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.

GREEN BEANS AND CARROTS WITH TERIYAKI SAUCE

Steps:

• In a medium saucepan cook beans and carrots in small amount of boiling water for 7-10 minutes (covered with lid).
• Drain and set veggies aside.
• Melt butter in pan and stir in cornstarch, adding the teriyaki sauce and water.
• Return veggies to pan and toss gently.
• Heat through and sprinkle with sesame seeds.