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Halve any large carrots lengthwise. Slice carrots 1/4-inch thick with a crinkle cutter or sharp knife. Place carrots, green beans, cauliflower, peppers, zucchini (or squash) and onions in an 8-quart kettle. Add water to cover. Bring to a boil. Cook, uncovered, for 3 minutes. Drain.
Pack vegetables into hot, sterilized pint canning jars, leaving 1/2-inch headspace. Set aside.
In a large saucepan, combine water, vinegar, sugar, salt, dill, crushed red pepper and garlic. Bring to a boil. Pour over vegetables in jars, leaving 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; cool on racks.