Pickled Garden Vegetables

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 l minute. Cool 15 minutes; stir in NutraSweet Spoonful and pour over vegetables in sterilized pint jars or bowl. Refrigerate up to 2 weeks.

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Serving Size: ¼ cup

Calories 20 Protein l g Carbohydrates 5 g Total Fat Trace Saturated fat 0 g Cholesterol 0 g Fiber 1 g Sodium 19 m

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Your Pickled Garden Vegetables is ready. Happy cooking!