PICKLED TOMATO SALAD

Pickled Tomato Salad image

I've been cooking for my family for 40 years and love to experiment with different recipes. You may want to add a can of kidney beans for variation.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Previous Next

Ingredients

3 large tomatoes, cut into eighths
1 medium green pepper, chopped
1 medium red onion, thinly sliced into rings
2 tablespoons minced fresh basil
1/2 cup thawed apple juice concentrate
1/2 cup cider vinegar
1/4 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon sugar
1 tablespoon pickling spices, tied in a cheesecloth bag

Steps:

In a bowl, combine tomatoes, green pepper, onion and basil; set aside. In a saucepan, bring remaining ingredients to a boil. Reduce heat and simmer for 5 minutes. Remove pickling spices; cool to room temperature. Pour over vegetables. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 97 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.