overnight pickled veggies and two little jars filled with summertime goodness

The Man in Brown showed up at my door today with a box. The box contained these two wonderful jars of yummy goodness! A gift of Homemade Jam from Suzi. What a sweetheart she is. This just made my day, maybe even my whole week! Thanks so much, Suzi! :0)

Here is another Jar of Goodness!

I found the idea for these veggies from a BHG cookbook of mine.

Overnight Pickled Veggies:

• 2 cups fresh trimmed green beans
• 2 cups fresh or packaged baby carrots
• 1 cup rice vinegar
• 1/2 cup water
• 1 tbsp chopped jalapeno pepper
• 2 tsp minced garlic
• 1/2 tsp kosher salt
• 1/4 cup fresh dill, chopped
  
• 1 tbsp fresh cilantro, chopped

In a large saucepan cook green beans in a small amount of boiling water for 1-2 minutes. Add carrots and cook for another 2 minutes. Drain.

In the same saucepan combine the vinegar, water, jalapeno, garlic and salt. Heat just to boiling. Remove from heat and stir in the dill and cilantro.

Place the veggies into a jar or bowl and pour vinegar over veggies. Let stand for 30 minutes. If you don't have a jar available you can transfer the veggies and vinegar to a Ziploc bag to marinate.

Marinate in the refrigerator for 4 hours or up to 3 days, stirring occasionally.

Print recipe

~Mmm. Pickled Veggies~