Pickled Vegetables

• 1 cup sugar
• 1/2 cup water
• 1/2 cup cider vinegar
• 1 T salt

Bring to boil. Cool. Pour over vegetables. Marinate overnight.

Vegetables:

• Carrots, sliced very thin
• Broccoli – cut stems 1/4″ thick
• Cauliflower – cut 1/4″ thick
• Cucumber, peel every 1/2″ lengthwise and cut into 1/4″ thickness