Marinated Mushrooms and Peppers

2 tablespoons granulated sugar

2 teaspoons dry mustard

½ teaspoon salt

2/8 cup water

1/3 cup red wine vinegar

1/3 cup raspberry vinegar

1 ½ pounds (about 24 medium) fresh whole mushrooms, cleaned, stems removed, if desired

2 green bell peppers, cut into ¾-inch pieces

Note: Two-thirds cup red wine vinegar can be substituted for the raspberry vinegar and red wine vinegar combination.

1. In a saucepan, combine sugar, dry mustard, salt, water and vinegars; bring to a boil.

2. Place mushrooms and green peppers in a medium bowl. Pour vinegar mixture over them.

3. Cover and marinate in refrigerator 6 to 12 hours.

Per serving (based on 6): 50 calories; 0.5g fat; no saturated fat; no cholesterol; 3g protein; 10g carbohydrate; 7g sugar; 1g fiber; 200mg sodium; 20mg calcium.