Recipe - Overnight Butterscotch Buns

One half pound Trimmed green beans
1 One half cup Packaged peeled baby carrots
One half cup Cider vinegar
One fourth cup Water
1 tablespoon Chopped fresh red chile
peppers
2 Cloves minced garlic
One half teaspoon Salt
One half teaspoon Crushed red pepper
One fourth cup Fresh dill or 1 tablespoon
dried dillweed
2 small Cucumbers; cut in spears

I made the following recipe last summer and was happy with the results. It
came from Better Homes and Gardens, 6/98, with modifications.

Cook green beans in water for 2 minutes, add carrots and cook 2 more
minutes, drain.

Mix vinegar, water, chile peppers, garlic, salt, and crushed red pepper in
a pan, bring to a boil, remove from heat, and add dill.

Put beans, carrots, and cucumber spears in a bowl and pour vinegar mixture
over. let stand till cool, then put in a plastic bag or some other
container that can be sealed.

Refrigerate overnight or up to three days.

You could leave out the carrots and cucumbers and add more beans and fresh
or dried chiles to your own taste, like I did. Some of the mix stayed in
the refrigerator until Thanksgiving, and tasted OK, but Strong. It didn't
kill me, so it must have been well pickled, but it was better fresh.

Posted to CHILEHEADS DIGEST by ReF3554657@aol.com on Feb 2, 1999,
converted by MM_Buster v2.0l.