Delicious Pickled Vegetable Salad - cooking recipe

Ingredients

1/2 c. concentrated apple juice
2/3 c. cider vinegar
1 tsp. salt or substitute
1 tsp. celery seed
1/2 tsp. mustard seed
1 c. coarsely grated cabbage
1 c. minced canned beets
1/4 c. minced onion
1/4 c. minced green pepper
1/4 c. minced celery

Preparation

Combine juice, vinegar, salt and seeds.
Bring to boil; cook 5 minutes.
Stir in vegetables; lower heat and simmer for 10 minutes.
Pour into sterile 1/2 pint jars leaving 3/4-inch at top. Cap with sterile lids and process in boiling water bath for 5 minutes after water returns to boiling.
Makes 3 cups.
Two cups contains 28 calories.
One half cup equals one diabetic vegetable exchange.