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The pick of the garden makes an easy vegetable relish that's colorful and healthy. A great way to dress up meals year 'round.

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
Salt
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.

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.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Click for more information on the artificial sweetner Aspartame.

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