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Tart 'n' Tangy Vegetables

 Tart 'n' Tangy Vegetables
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.
8 ServingsPrep: 20 min. + chilling


  • 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


  • 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.