VEGETABLES:

4 carrots
1 lb. green beans, zucchini or any other vegetable combination including sweet peppers

Wash, peel carrots. Wash other vegetables discarding the non-edible parts, and cut everything into 3x1/4 inch strips.

Cook in slightly salted water, to cover, until just tender (not limp). Do not over cook. Reserve 1/2 cup liquid from cooked vegetables. Place this in a shallow container.

PICKLING INGREDIENTS:

1 c. cider vinegar
6 tbsp. sugar
1/2 tsp. caraway seeds
1 tsp. dill seeds

Heat vinegar, sugar and seeds until sugar dissolves. Pour over the vegetables while still hot. Cover with foil or plastic wrap and refrigerate for 3 hours or more. To serve, drain vegetables and arrange on a platter.