If you prefer, choose just one of the vegetables to make these simple refrigerator pickles. 1/2 lb. green beans, ends and strings removed 1 c. sliced yellow summer squash 1 1/4 c. vinegar 1/3 c. Kraft prepared mustard 1 1/4 c. sugar 3/4 c. water 2 tsp. Kraft prepared horseradish

In saucepan cook carrots and beans in boiling water about 3 minutes. Add squash; cook 2-3 minutes more or until just crisp-tender. Pour into large strainer to drain.

In same saucepan combine the vinegar and mustard; stir until well mixed. Stir in sugar, water, and horseradish. Bring mixture to boiling, stirring just until sugar dissolves.

Remove from heat. Stir in cooked carrots, green beans and squash. Cool; drain, reserving syrup. Pack vegetables in the Pick-A-Deli container. Add syrup. Apply seal; chill in refrigerator several hours before serving to allow flavors to blend. Store up to 1 week in the refrigerator. Makes 5 cups.