Overnight Pickled Veggies

• 2 cups fresh trimmed green beans
• 2 cups fresh or packaged baby carrots
• 1 cup rice vinegar
• 1/2 cup water
• 1 tbsp chopped jalapeno pepper
• 2 tsp minced garlic
• 1/2 tsp kosher salt
• 1/4 cup fresh dill, chopped
  
• 1 tbsp fresh cilantro, chopped

In a large saucepan cook green beans in a small amount of boiling water for 1-2 minutes. Add carrots and cook for another 2 minutes. Drain.

In the same saucepan combine the vinegar, water, jalapeno, garlic and salt. Heat just to boiling. Remove from heat and stir in the dill and cilantro.

Place the veggies into a jar or bowl and pour vinegar over veggies. Let stand for 30 minutes. If you don't have a jar available you can transfer the veggies and vinegar to a Ziploc bag to marinate.

Marinate in the refrigerator for 4 hours or up to 3 days, stirring occasionally.