1 c. vinegar
1 c. water
3/4 c. sugar
1/2 tsp. dill weed
1 1/2 tbsp. mustard seed

Combine and boil for 10 minutes. Peel and cut carrots into 1/4 inch rounds or strips. Cook until barely tender; drain. Put into syrup and cook 1 minute more. You may also use green beans.