Pickled Garden Vegetables Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
2 cup: Thinly sliced zucchini,
1 1/2 cup: Cut green beans, halved
1/2 cup: Thinly sliced onions,
1 large: Red pepper, thinly sliced
Salt,
1 cup: Cider vinegar,
1 tbsp: Pickling spice,
1/2 cup: NutraSweet Spoonful,
Directions:
The pick of the garden makes an easy vegetable relish thats 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Sauces