4 medium carrots (3/4 pounds) Peel carrots. Cut crosswise into 1 1/4 inch lengths. Then cut 1 1/4 inch lengths into 4 or 6 sticks depending on diameter of carrots. 10 (16 ounce) packages frozen cut green beans.

2 c. white vinegar
1/4 c. honey
1 tsp. dried dill weed
1 tsp. pickling spices
1 garlic clove, crushed or equivalent garlic powder
1/2 c. water
1 tbsp. salt

Carefully lower vegetables into boiling mixture. Cover and simmer 10 minutes. Set aside to cool. Refrigerate 3-4 hours or longer. Keeps for months in refrigerator. Great for holiday buffet. Yields: Large amount.