Pickled garden vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 2 | cups | Thinly sliced zucchini |
| 1½ | cup | Cut green beans, halved |
| ½ | cup | Thinly sliced onions |
| 1 | large | Red pepper, thinly sliced |
| Salt | ||
| 1 | cup | Cider vinegar |
| 1 | tablespoon | Pickling spice |
| ½ | cup | NutraSweet Spoonful |
Directions
The pick of the garden makes an easy vegetable relish that's colorful and healthy. A great way to dress up meals year 'round.
SPRINKLE ZUCCHINI, beans, onions and pepper lightly with salt; let stand 15 minutes. Rinse well. Stir vegetables into boiling water to cover; cook, uncovered, 2 minutes. Drain; rinse with cold water.
HEAT VINEGAR AND PICKLING SPICE to boiling; boil 1 minute. Cook 15 minutes; stir in NutraSweet Spoonful and pour over vegetables in sterilized pint jars or bowl. Refrigerate up to 2 weeks.
Makes 1 quart.
NUTRITIONAL INFORMATION Serving Size: 1/4cup Calories.........⅕ Saturated Fat....0 g Protein.........<1 g Cholesterol.....0 mg Carbohydrates...½ g Fiber...........<1 g Total Fat......Trace Sodium.........19 mg DIABETIC FOOD EXCHANGE: 1 vegetable From "The NutraSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideburg