Spicy Dill Pickled Vegetables

I love a good pickled vegetable - pretty much in any form!  From cucumber to okra to radish to carrot.  If there are pickled vegetables nearby, there's a good chance I'm eating them.  This is the second time I have pickled vegetables myself using a recipe from this book.  I usually eat them with a meat and cheese plate or on sandwiches, but they are delicious just on their own as well.  

For choosing which vegetables to use, I typically scout the farmer's market in order to get an idea of what is in season.  For the Spicy Dill recipe I'm using this time around, I selected purple carrots, radishes, and multi-colored french beans.  I'll need to leave them in the fridge for at least a month before getting to enjoy, but in the meantime, they sure are pretty to look at!