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I've been making these for almost a year now & didn't realize I hadn't rated this recipe. I have made these using carrots and green beans. I highly recommend the carrots. Green beans were just so-so. They keep their color and are a nice surprise of sweet tartness when you bite into them.

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KarenT November 18, 2006
Green Beans, Carrots or Cauliflower Marinated in Dill