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

Tart 'n' Tangy Vegetables Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Tart 'n' Tangy Vegetables in Country Extra May 2006, p51

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.

Reviews for Tart 'n' Tangy Vegetables

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT