1 cup white vinegar
4 cups water
2 tbsp. pickling spice
6-8 peeled garlic cloves
Salt and pepper (optional)
5 carrots, cut in 2-inch long sticks
6 whole mushrooms
1/2 Jicama, cut into 2-inch sticks

Place all ingredients in large pot and bring to a boil. Boil for 3 minutes. Cool and place in glass jar. Refrigerate. (Stores well.)

Other vegetable variations: Asparagus, eggplant, cauliflower, green beans, zucchini, snow peas.