Cooking Recipe Pickled Garden Vegetables
Recipe Ingredients
Directions
The pick of the garden makes an easy vegetable relish that's colorful
and healthy. A great way to dress up meals year 'round.
SPRINKLE ZUCCHINI, beans, onions and pepper lightly with salt; let
stand 15 minutes. Rinse well. Stir vegetables into boiling water to
cover; cook, uncovered, 2 minutes. Drain; rinse with cold water.
HEAT VINEGAR AND PICKLING SPICE to boiling; boil 1 minute. Cook 15
minutes; stir in NutraSweet Spoonful and pour over vegetables in
sterilized pint jars or bowl. Refrigerate up to 2 weeks.
Makes 1 quart.
NUTRITIONAL INFORMATION Serving Size: 1/4cup
Calories..........20 Saturated Fat....0 g Protein.........<1 g
Cholesterol.....0 mg Carbohydrates....5 g Fiber...........<1 g Total
Fat......Trace Sodium.........19 mg
DIABETIC FOOD EXCHANGE: 1 vegetable
From "The NutraSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideburg