Pickled Mixed Vegetables - cooking recipe

Ingredients

2 qt. white vinegar
4 c. sugar
1 Tbsp. salt
yellow and green peppers
red bell pepper
carrots
cauliflower
1 can whole small beets
garlic
purple and white onions
jalapeno pepper
1 can fancy button mushrooms

Preparation

Heat vinegar mixture to boiling point.
Remove from heat and let cool.
Prepare any combination of vegetables suggested above. Slice thin, peppers, carrots, garlic, half onions and cut in 1/4-inch strips.
Separate cauliflower into small flowerets. Rinse beets.
Drain mushrooms (4 quarts in a gallon jar).
Pour vinegar mixture over vegetables and keep refrigerated.
Will keep several months.