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In a large saucepan, cook green beans, covered, in a small amount of boiling water for 2 minutes. Add carrots; continue cooking, covered, for 2 minutes. Drain; transfer to a large bowl.
In the same pot, combine vinegar, water, chiles, garlic, salt and crushed red pepper. Heat just to boiling. Remove from heat; stir in dill.
Add cucumber spears to green beans and carrots in bowl. Pour hot vinegar mixture over vegetables in bowl. Let stand at room temperature for 30 minutes. Transfer vegetables and vinegar mixture to a plastic bag set in a deep bowl. Close bag.
Marinate in the refrigerator for 4 hours or up to 3 days, turning the bag occasionally.