Microwave Marinated Vegetables

• 2 cups white vinegar
• 13 cup sugar
• 1 12 teaspoons salt
• 5 medium carrots, peeled and cut into julienne strips, 2 x 1/4 inch
• 1 12 cups fresh broccoli florets, and 1/4 inch stem slices
• 1 cup fresh cauliflower floret
• 2 green pepper rings, 1/2 inch thick
• 12 cup water
• 2 whole garlic cloves
• 1 tablespoon vegetable oil, divided

1. In 4-cup measure mix vinegar, sugar and salt.
2. Cover with plastic wrap.
3. Microwave at High 4 to 6 minutes, or until mixture begins to boil.
4. Boil 1 minute.
5. Cool.
6. Place carrots, brocoli, cauliflowerets, green pepper and water in 2-quart casserole, cover.
7. Microwave at High 3 to 4 minutes or until vegetables are vibrant colors but still crisp, stirring after half the time.
8. Drain and rinse under cold water.
9. Layer vegetables in two 1-pint jars as follows: stand carrots upright, add green pepper ring, layer of cauliflowerets, and broccoli, then clove of garlic.
10. Pour half of vinegar mixture into each jar.
11. Add 1 1/2 teaspoons oil to each; cover.
12. Refrigerate at least 5 days before serving and no longer than 4 weeks.

white vinegar, sugar, salt, carrots, fresh broccoli florets, fresh cauliflower floret, green pepper, water, garlic, vegetable oil

Taken from www.food.com/recipe/microwave-marinated-vegetables-265346 (may not work)