Instructions: Combine vegetables in a large bowl; cover with ice cubes. Cover and let stand about 3 hours. Drain well.

Combine sugar, dillseeds, and vinegar in a large Dutch oven; bring to a boil over medium heat, stirring constantly. Add vegetables and bring to a boil. Pack into hot sterilized jars, leaving 1/4-inch headspace. Add 1 to 2 pieces of garlic per jar.

Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes.

Yield: about 10 pints.

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