Tart 'n' Tangy Vegetables Recipe

Tart 'n' Tangy Vegetables Recipe photo by Taste of Home

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We have a long growing season here, so we find many ways to use fresh vegetables from our garden. This is a Southern favorite in my family that is both easy and flavorful.

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Tart 'n' Tangy Vegetables Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

1-1/2 cups white vinegar
1 cup water
1/2 cup sugar
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons mixed pickling spices
4 small cucumbers, sliced
2 large tomatoes, cubed
2 medium carrots, thinly sliced

Directions

In a 1-1/2-qt. bowl, combine the vinegar, water, sugar, pepper and salt. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to vinegar mixture.
Stir in the cucumbers, tomatoes and carrots. Cover and refrigerate for at least 4 hours or overnight. Discard spice bag before serving. Yield: 4 cups.

Nutritional Facts 1 serving (1/2 cup) equals 76 calories, trace fat (trace saturated fat), 0 cholesterol, 85 mg sodium, 19 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Tart 'n' Tangy Vegetables in Country Extra May 2006, p51