1 med. cucumber, thinly sliced
1 (8 oz.) can cut green beans, drained
1 (8 oz.) can sliced carrots, drained
1 sm. onion thinly sliced & separated
1/2 c. tarragon, white wine vinegar or rice vinegar
2 tbsp. sugar
1/4 tsp. salt
2 tbsp. snipped parsley

In bowl combine vegetables together. Stir together vinegar, sugar and salt until sugar dissolves. Pour over vegetables. Cover and chill overnight. Stir occasionally. Before serving drain off liquid and sprinkle with snipped parsley.