These marinated vegetables are sweet, juicy with just the right amount of tang. It is really versatile - any number of veggies could be added - cauliflower, carrots, cucumber to name a few. This did not make a large amount, so if serving to 4 or more people double or triple the recipe.

It is a nice accompaniment to add alongside steamed vegetables, potatoes, or on top of cooked greens, it is even yummy along side a tuna sandwich!

1/4 cup diced yellow zucchini

1/4 cup chopped fresh yellow beans or green

1/4 cup diced tomatoes

1/4 cup diced green or red pepper

1/8th cup diced torpedo onion or red onion

1 small jalapeno pepper, de-seeded  and diced

2-3 tblsp. finely chopped fresh basil

Vinegar Marinade: 2-3 tblsp. dill pickle juice, 1/2 tsp. sugar, salt to taste - stir well until the sugar and salt dissolves. (add more sugar for a sweeter taste if that is your preference)

Make the Vinegar Marinade first, then set aside.

Prepare all the vegetables and place in a bowl.  Cover with the marinade and marinate 4-6 hours before serving.