you posted this a long time ago.. but came across a good recipe.. not sure if it's the kind of thing you were looking for.
3 med carrots, cut into 3" sticks
1/4 lb fresh green beans, trimmed
1 red or yellow bell pepper, cut into half inch strips
2 garlic cloves
1 small green chile pepper, thinly sliced (wear gloves!)
3/4 cup sugar
1 1/2 tsp salt
1/2 tsp celery seed
1/2 tsp mustard seed
1/4 tsp ginger
1/8 tsp tumeric
1 cup white vinegar
3/4 cup water
In med saucepan, bring 2" of water to a boil. Add carrots and green beans. Reduce heat to low; cover and simmer 2-4 min or until carrots are crisp-tender; drain.
Arrange carrots, green beans, bell pepper, garlic and chile pepper in 1 clean, hot 1-qt jar.
In med saucepan, combine all pickling ingredients. Bring to a boil. Reduce heat; simmer 5 min.
Pour mixture over vegies. Run knife down sides of jar to remove air bubbles; cover with tight-fitting lid. Cool to room temperature. Refrigerate for at least 24 hours to blend flavors. Store in fridge for up to a month.