Free Recipe Pickled Garden Vegetables

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Pickled Garden Vegetables Recipe

Stephen Ceideburg
2 c Thinly sliced zucchini
1-1/2 c Cut green beans, halved
1/2 c Thinly sliced onions
1 lg Red pepper, thinly sliced
Salt
1 c Cider vinegar
1 tb Pickling spice
1/2 c NutraSweet Spoonful

Pickled Garden Vegetables Preparation

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 From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 1

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