Marinaded Vegetables

This is a sweeter marinade recipe and is written with cucumber, carrot and pepper, but you can use any vegetables you have on hand.  Broccoli, cauliflower, zucchini, yellow squash - all would be good.  The marinade will cover up to 8 cups of vegetables.  Make sure you use a bowl that has extra room.  The marinade will pull liquid out of your vegetables.

  1/2 Cup White Wine Vinegar                                                   2 Cups Carrot

  2 Cups Sugar                                                                           Salt, To Taste

  2 Cups Cucumber                                                                    Pepper, To Taste

  2 Cups Bell Pepper                                                                 

Cube the cucumber, removing seeds if large.  Cut the bell pepper and carrot into pieces.  Put everything in a bowl.  In a small pan, combine the vinegar and sugar and cook until the sugar dissolves - IT WILL BE THICK.  Pour over the vegetables.  When cool, refrigerate for several hours.  Add salt and pepper to taste.