1 lb. fresh green beans
1 lb. fresh carrots
2 tsp. dried dill weed
2 tsp. mustard seed
4 cloves garlic, halved
2 1/2 c. water
1 c. vinegar
1/2 c. sugar

Snip ends from beans, wash thoroughly, leave whole. Cook in boiling salted water until crisp-tender (about 5 minutes). Drain.

Peel carrots and cut into thin sticks. Cook in boiling water for about 3 minutes. Drain. Combine vegetables. Add dill weed, mustard seed and garlic.

In saucepan, combine 2 1/2 cups water, 1 cup vinegar and 1/2 cup sugar. Bring to boil. Pour over vegetables. Cool. Cover and chill overnight. May store for 2 weeks in refrigerator. Makes 8 cups.