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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.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4 cups


  • 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.
Nutrition Facts
1/2 cup: 76 calories, 0 fat (0 saturated fat), 0 cholesterol, 85mg sodium, 19g carbohydrate (14g sugars, 2g fiber), 1g protein.

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Average Rating:
  • bonito15
    Nov 2, 2016

    My mom used to make a recipe similar to this and I have been searching for something like it and this is it - I am so happy - it is just delicious

  • Isolda
    Jun 14, 2008

    No comment left