Pickled Beans (& Carrots)

Green beans, yellow beans, sliced carrots

1 cup water
1/2 cup salt
1 cup white vinegar

3 garlic cloves
whole peppercorns
chili flakes
dried corriander
dillseed
dehydrate onion flakes

Boil water, then add salt and stir until dissolved. Add in vinegar (and be sure not to inhale too close to the pot!).  Place beans in a large jar and pour in hot liquid mixture to cover beans.  Add in the rest of the spices, to your liking.  Place lid onto jar and allow to cool to room temperature.  Put jar in fridge and wait 2 weeks before eating.  (You really do need to wait 2 weeks before eating these!  Perhaps hide it in the back of your fridge so that they do not tempt you on a daily basis.)

Important note:  Since this is not a canning recipe, you cannot leave this product at room temperature.  Please be sure to store it in the fridge!