Title: Italian Pickled Vegetables
Categories: Vegetable Italian
Yield: 1 1/2 quarts

1/2	lb	Small carrots, peeled
10	oz	Pkg frozen petite onions, thawed
1	lg	Red bell pepper, stemmed, seeded and cut into 1/2" wide stri
9	oz	Pkg frozen artichoke hearts, thawed
2	c	White wine vinegar
3/4	c	Sugar
2	tb	Drained canned capers
2		Whoole dried hot red chilies
2		Cloves garlic, crushed

In a 2 to 3 quart pan, bring 1 quart water to a boil. Add carrots and cook, covered, until barely tender when pierced, about 3 minutes. Drain. In a wide-mouthed 1 1/2 to 2 quart jar, layer carrots, onions, pepper and artichoke hearts.

In the same pan, mix vinegar, sugar, capers, chilies and garlic. Bring to a boil, stirring until sugar dissolves. Pour hot mixture over vegetables. Cover and chill at least 1 day or up to 2 weeks. Ladle vegetables from marinade to serve.

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