Pickled Garden Vegetables (Diabetic)


2 cups thinly sliced zucchini
1 1/2 cups green beans, cut crosswise into halves
1 1/2 cups thinly sliced onions
1 large red pepper , thinly sliced
1 cup cider vinegar
1 tablespoon pickling spice
1/2 cup Equal? Spoonful?


1. Sprinkle zucchini , beans, onions and pepper lightly with salt; let stand 15 minutes. Rinse well.
2. Stir vegetables into boiling water to cover; cook, uncovered, 2 minutes. Drain; rinse with cold water.
3. Heat vinegar and pickling spice to boiling; boil 1 minute. Cool 15
minutes; stir in Equal?Spoonful? and pour over vegetables in sterilized pint jars or bowl. Refrigerate up to 2 weeks.

Helpful Hints:

Makes 1 quart.
Nutrition information per serving (Serving Size:1/4 cup):
Calories: 20, Saturated Fat: 0 g, Protein: <1 g, Cholesterol: 0 mg,
Carbohydrates: 5 g, Fiber: <1 g, Total Fat: Trace, Sodium: 19 mg.
Food Exchange: 1 Vegetable.
The pick of the garden makes an easy vegetable relish that's colorful and
healthy. A great way to dress up meals year 'round.

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