2 c. white vinegar
3/4 c. water
1/2 c. sugar
1 tsp. onion powder
1 tbsp. salt
1 1/2 tsp. dill weed or 1 1/2 tbsp. chopped fresh dill

Put in medium pan, bring to boil, reduce heat and simmer, covered for 15 minutes.

Add 1 1/2 cups each carrot sticks, celery sticks and whole fresh green beans. Simmer, covered until crisp and tender, about 3 minutes. Place vegetables and vinegar mixture in container with tight fitting lid. Cover and refrigerate 12 hours before serving. Makes 4 cups. A nice accompaniment for burgers, cold cuts, roast chicken or broiled fish.