Tart 'n' Tangy Vegetables Recipe
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.
- 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
- 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.
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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