Veggie Crunch - cooking recipe

Ingredients

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

Preparation

Prepare all veggies and place in a cover able bowl. (I use Gladware).
Mix water, vinegar, salt, pepper, sugar, and basil in a separate bowl until everything is dissolved.
Pour over veggies.
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.