CRISP SNACKING VEGETABLES

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• 1 pound fresh green beans
• 1 pound carrots, cut into thin sticks
• 2 teaspoons each dried dill and mustard seed
• 4 cloves garlic, halved
• 1 cup vinegar
• 1/2 cup sugar

Cook beans 5 minutes in boiling, salted water. Cook carrots 3 minutes in boiling, salted water. Drain and mix together. Bring to boiling in 2 1/2 cups water remaining ingredients. Pour over vegetables, cover and refrigerate overnight. Makes 8 cups. 90 calories per cup.

• Trim & Thin 4-Ingredient Cookbook by Shirley Atwater-McClay and Marilyn Miech. 1988
• JOY OF COOKING