DillY Green Beans and Carrots

Dilly Green Beans and Carrots are perfect to compliment any meal.  I love dill and this dish brings together the mild and warm flavour of dill.  It is easy to prepare because I use a bottled dressing.  This recipe comes from a friend at a pot-luck years ago.

Our local Green houses are full of fresh vegetables. I love using local produce and bringing good nutrients to the table.  Growing up in an Italian home, our table was always covered with fresh vegetables.  These side dishes are great for late evening meals during the hot lazy days of summer.

Both my nonnas used vinegar in their cooking.  My Calabrese nonna used red and white vinegar, whereas the Sicilian nonna like balsamic vinegars.  In any case, vinegar adds that little perk to any dish.  They probably weren’t aware of all the health benefits of vinegar:  https://www.selfhacked.com/blog/viengar-health-benefits-of-vinegar/

Vinegar was and is used to preserve food.  My nonno Salvatore always made his own red wine vinegar and it was delicious.  Sometimes he just let the old wine sit and become vinegar and not on purpose.  LOL

I use dill in this recipe and it is not an Italian spice.  Having married someone of Polish origin, I encountered dill at my husband’s home.  I like the smell of dill and many people use it in pickling; therefore, I thought I would try it in a quick pickling dish.  It worked!!

Gathered the vegetables for this dish.

The liquid ready for the vegetables. 

Cutting the carrots

The dressing ready for the vegetables once they come out of the pot.

Both the Carrots and the beans in the pot.  It smells wonderful!!

Tossing the Vegetables with the dressing.

All ready for the refrigerator.

Print

Dilly Green Beans and Carrots

Course Side Dish

Cuisine Home Cooking in Canada, Italian

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 6

Author Renata Solski

Ingredients

• 6 cup water
• 2 tbsp sugar
• 1 tsp salt
• 1 tsp dill weed
• 1 lb fresh green beans
• 6 small carrots Cut into strips (julienne)
• 1/2 cup Italian Dressing
• 1/4 cup white vinegar
• 2 cloves garlic sliced

Instructions

1. Combine the water, sugar, salt and dill in a sauce pan.

   Bring to a boil.

   Add the carrots and cook for 10 minutes.

   Next, put in the green beans and cook another 10 minutes. 

   Drain and hit the warm vegetables with the dressing and garlic. 

   Toss and let cool. 

   Put in the refrigerator until ready to serve. 

Recipe Notes

Cook the vegetables to your taste.  If you like them crunchier, then to 5 -7 minutes each for carrots and then beans.