Fresh Pickled Vegtables
Recipe By : Good Housekeeping Nov. 73

2 Tsp Basil -- Tied In Cheesecloth
1/3 C White Wine Vinegar
4 Tsp Sugar
1 1/4 Tsp Salt
1 Sm Clove Garlic -- Minced
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-Choice Of Vegetables--
1 Bunch Celery -- Cut In 1/2" Strips
3 Med Carrots -- Sliced Thin
2 C Cauliflower Flowerets
3 Sm Zucchini -- Sliced Thin
9 Oz Green Beans, Whole -- Cooked And Drained
1 Lb Small White Onions -- Cooked And Drained

In 1 pint jar, place vingar, sugar, salt and garlic. Stir until salt is dissolved. Add basil and one of the vegtables. Cover and refrigerate overnight or up to 1 week. Drain and serve.

NOTES : Makes one pint
Since these are not cooked they must be keep refrigerated.