1 lb. fresh green beans, trimmed
1 lb. carrots, peeled, cut in thin sticks
3 tsp. dried dill weed
2 tsp. mustard seed
4 cloves garlic, halved
2 1/2 c. water
1 c. cider vinegar
1/2 c. sugar

Cook beans and carrots separately in boiling salted water until tender-crisp. Drain. Combine beans, carrots, dill weed, mustard seed and garlic in a covered container.

In small saucepan, combine water, vinegar, and sugar. Bring to a boil. Pour marinade over vegetables. Cool. Cover and chill overnight. Vegetables may be stored up to 2 weeks in refrigerator. Makes 8 cups. 43 calories per 1/2 cup serving.