2 medium carrots, peeled, trimmed, cut into 1/4 x 3-inch sticks
1/4 head of cauliflower, separated into 1-inch florets with stems attached
4 oz.green beans, trimmed, left whole

Pickling liquid:
1 C. apple cider vinegar
1 1/2 C. water
2 T. sugar
1 tsp. salt
1/4 tsp. crushed red pepper flakes
2 garlic cloves, peeled and crushed with the side of a knife
1 large bushy sprig fresh tarragon

Make these wonderful pickles up in a quart-sized canning jar or in a 1-quart covered casserole or small mixing bowl with a lid. They are ready within three days. Place prepared vegetables in a bowl and add enough water and ice cubes to cover. Refrigerate while making the pickling liquid. Combine the cider vinegar, water, sugar, crushed red pepper flakes, and salt in a large saucepan; heat to boiling. Drain the vegetables and add to the pickling mixture. Heat to boiling. Set a strainer over a large bowl. Strain. Reserve liquid and vegetables separately. When vegetables are cool enough to handle, pack snugly in a wide-mouthed quart jar or place in a bowl with a tight-fitting lid; add the garlic and tarragon. Return the liquid to the saucepan and heat to boiling. Pour over the vegetables. Cover tightly and refrigerate at least three days. Remove from liquid before serving.