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

Tart 'n' Tangy Vegetables Recipe

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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.
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.

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