|Fresh green beans||1 Pound, trimmed|
|Carrots||1 Pound, peeled and cut into thin sticks|
|Dried dill weed||3 Teaspoon|
|Mustard seed||2 Teaspoon|
|Garlic||4 Clove (20 gm), halved|
|Water||2 1⁄2 Cup (40 tbs)|
|Cider vinegar||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
1 In a pan, cook beans and carrots separately in boiling, salted water until tender-crisp.
2 Drain well.
3 In a covered container, combine beans, carrots, dillweed, mustard seed, and garlic.
4 In a small saucepan, add water, vinegar, and sugar.
5 Bring to a boil.
6 Pour the marinade over vegetables.
7 Allow to cool.
8 Cover and place in the refrigerator to chill overnight.
9 Serve as desired.
Vegetables may be stored up to 2 weeks in refrigerator.