1 lb. carrots, quartered
1/2 lb. green beans
1 c. sliced summer squash
1 1/4 c. vinegar
1/3 c. mustard
1 1/4 c. sugar
3/4 c. water
2 tsp. horseradish

In a saucepan, cook carrots and beans in boiling water about 3 minutes. Add squash; cook 2 to 3 minutes more, cook until just tender; 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 carrots, beans and squash. Cool; drain, reserving syrup. Cover and chill several hours. Add syrup before chilling.