Marinated String Beans and Carrots

• 3 1/2 lb. string beans, cut in 1 1/2 inch length
• 2 carrots, sliced in thin strips

Boil string beans and carrots in 3 qt. water and 3 Tbsp. rock salt. Cook until tender. Drain and add ice to cool fast. Pour into the following marinating sauce:

• 2 tsp. mustard seeds
• 2 c. water
• 2 c. white vinegar
• 2 c. sugar
• 1 tsp. rock salt
• 2 cloves garlic

Boil sauce before pouring over beans and carrots.