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.

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