Spicy Mint-Pickled Vegetables

1 red bell pepper, cut into 1-inch by 1/4-inch strips
1 C cauliflower, cut into 1/2-inch pieces
1 C jicama, peeled and cut into 1-inch by 1/4-inch julienne pieces
1 red Thai chile or red jalapeno cut into slices
1 C white wine vinegar
1 C fresh mint leaves
1/2 C sugar
1/2 t salt
Place vegetables and chiles in a bowl. Bring the vinegar, sugar, mint, and salt to a boil in a saucepan, stirring until the sugar dissolves. Pour over the vegetables and let cool for a couple of hours.