Snip ends from beans and wash thoroughly; leave whole or cut in half if long. In a large pan bring the 2 quarts water to boil. Add 1 tablespoons of the salt and beans. Let water return to a boil and cook beans, uncovered for about 5 minutes or until beans are just tender crisp. Drain immediately and cool. Pack beans into 4 refrigerator containers (1 pint). Into each container put 1/2 teaspoon each mustard seed and dill weed, 1/4 teaspoon each chilies and dill seed and 1 clove garlic. Bring to a boil the 2 cups water, vinegar, sugar and remaining 2 tablespoons salt; pour over beans. Cool, cover and chill overnight or as long as 2 weeks.

*Instead of the beans, you can use about 2 pounds of carrots or cauliflower, or a mixture of the 3 vegetables. Peel carrots and cut into thin sticks, separate cauliflower into flowerets; reduce cooking time to 3 minutes or until tender.