Hot Chile Stix

By á-47

Makes 1 quart jar

Ingredients

• VEGETABLES
• 3 medium carrots, cut into 3x1/4x1/4" pieces
• 1/4 lb. fresh green beans, trimmed
• 1 red or yellow bell pepper, cut into 1/2" strips
• 2 garlic cloves
• 1 small jalapeno chile pepper, thinly sliced
• PICKLING MIXTURE
• 3/4 cup sugar
• 1 1/2 tea. salt
• 1/2 tea. celery seed
• 1/2 tea. ,mustard seed
• 1/4 tea. ginger
• 1/8 tea. turmeric
• 4 peppercorns
• 1 cup white vinegar
• 3/4 cups water

Preparation

Step 1

In a medium saucepan, bring 2" water to a boil. Add carrots and green beans. Reduce heat to low; cover and simmer 2 to 4 minutes or until casrrots are crisp-tender. Drain.

Arrange carrots, green beans, bell pepper, garlic and chile pepper in 1 clean, hot 1 quart jar.

In a medium saucepan, combine all pickling mixture ingredients. Bring to a boil. Reduce heat; simmer 5 minutes.

Pour mixture over vegetables. Run knife down sides of jar to remove air bubbles; cover with a tight-fitting lid. Cool to room temperature. Refrigerate for at least 24 hours to blend flavors.

Store in refrigerator for up to 4 weeks.