Instructions: Tie salt and spices in thin cloth bag. Boil vinegar, sugar, and spices for 15 minutes. Boil a quart jar for 15 minutes. Remove jar from water and pour in spiced vinegar mixture. Adjust the lid; set aside for 2 weeks.

Remove the spice bag. Cook fresh beans, beets, or carrots (about 2 pints) until tender, but firm. Cool. Peel beets. (You can use canned vegetables and omit this step.)

Heat the spiced vinegar and add 1/2 cup of the liquid in which the vegetables were cooked. Add vegetable and simmer for 15 minutes. Pack into hot jars, being sure the spiced vinegar covers the vegetables. Remove air bubbles.

Adjust lids and process 10 minutes in boiling water. Remove jars; cool and store.

This recipe yields 2 1/2 pints.

Yield: 2 1/2 pints

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