Green Beans, Carrots Or Cauliflower Marinated In Dill - cooking recipe

Ingredients

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

Preparation

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.