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Name: Pickled Garden Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c NutraSweet Spoonful; 1 tb Pickling spice; 1 1/2 c Cut green beans, halved; Stephen Ceideburg; 2 c Thinly sliced zucchini; 1 c Cider vinegar; 1 lg Red pepper, thinly sliced; 1/2 c Thinly sliced onions; Salt

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Pickled Garden Vegetables

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

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

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Nutrition

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Serving Size: 1 Serving (306g)
Recipe Makes: 1 Servings

Calories: 54
Calories from Fat: 4 (7%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 26.8mg		1 %
Potassium 655.3mg		17 %
Total Carbohydrate 8.6g		3 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 6g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 54

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