2 lbs. green beans, cook 5 minutes
2 heads cauliflower, cook 2 minutes
1 lb. carrots, cook 2 minutes

2 tbsp. salt 2 tsp. mustard seed 2 tsp. dill weed 1 tsp. dried chili peppers 1 tsp. dill seed 4 cloves garlic, minced 2 c. water 2 c. white vinegar 1/3 c. sugar

Prepare vegetables. Blanch and cool quickly. Pack some of each in quart jars. Divide marinade and pour over vegetables. Chill until ready to use. Will keep 4 to 6 weeks in refrigerator.