Thai Vegetables

Marinade
1 quart cider vinegar
3 cups sugar
1 rounded tbs. fresh ginger, minced
2 blades lemon grass (split length-wise)
3 cloves garlic, minced
3 to 4 jalapeno peppers, seeded
Vegetables
4 cucumbers
1 red bell pepper
1 yellow pepper
1 bunch scallions
1 large carrot
1 tbs. fresh cilantro, chopped

In a saucepan, bring the vinegar and sugar to a boil, then lower heat and cook for 15 minutes. The sauce will reduce slightly. Add the ginger, lemon grass, garlic and jalapeno peppers and steep for half an hour.
Peel and seed the cucumbers and cut into half moon shapes. Seed the bell peppers and cut into a julienne along with the scallions. Peel and finely shred the carrots. Mix all the vegetables together, add the cilantro and add the vegetable mixture to the marinade. Marinate for three hours or overnight, then remove the vegetables from the marinade with a slotted spoon and serve at room temperature.