Pickled Garden Vegetables
The pick of the garden makes an easy vegetable relish that's colorful and healthy. A great way to dress up meals year round.
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™
- 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. 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.
Nutritional Information Per Serving (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®.