Veggie Crunch

• 1 cup cauliflower, bite size
• 1 cup zucchini, sliced
• 1 cup broccoli, bite size
• 1 cup carrot, sliced
• 1 cup celery, sliced
• 1/4 cup green pepper, chopped
• 1/4 onion, sliced
• 2 cups water
• 1 cup red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup sugar
• 1/4 teaspoon sweet basil

1. Prepare all veggies and place in a cover able bowl. (I use Gladware).
2. Mix water, vinegar, salt, pepper, sugar, and basil in a separate bowl until everything is dissolved.
3. Pour over veggies.
4. Refrigerate at least 3 hours before eating, but this will get better and better as it marinates. I have never had a batch last more than 4 days, but I think that would be my limit for storage.

cauliflower, zucchini, broccoli, carrot, celery, green pepper, onion, water, red wine vinegar, salt, pepper, sugar, sweet basil

Taken from www.food.com/recipe/veggie-crunch-157067 (may not work)