TART 'N' TANGY VEGETABLES

Tart 'n' Tangy Vegetables image

We have a long growing season here, so we find many ways to use fresh vegetables from our garden. This is a Southern favorite in my family that is both easy and flavorful.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 cups.

Number Of Ingredients 9

Ingredients

1-1/2 cups white vinegar
1 cup water
1/2 cup sugar
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons mixed pickling spices
4 small cucumbers, sliced
2 large tomatoes, cubed
2 medium carrots, thinly sliced

Steps:

In a 1-1/2-qt. bowl, combine the vinegar, water, sugar, pepper and salt. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to vinegar mixture. , Stir in the cucumbers, tomatoes and carrots. Cover and refrigerate for at least 4 hours or overnight. Discard spice bag before serving.

Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.