Peel carrot and cut at angles into 1/2-inch pieces. Cut red and yellow peppers into 1/2-inch triangles. Peel and cut jicama into 1/2-inch triangles. In a small saucepan, heat vinegar, sugar, salt, and 1/4 cup water until sugar and salt dissolve and mixture is heated through. Place vegetables in a medium-size bowl, and pour hot pickling mixture over vegetables. Let vegetables sit 1 hour at room temperature or 4 hours in refrigerator, covered. Serve cold or at room temperature. Serves 4.

Cuisine: "Japanese"

(www. Marthastewart. Com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net"

Per serving: 103 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 25g Carbohydrate; 0mg Cholesterol; 1610mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates