Soups, Salads and Dressings

Mixed Garden Pickles

(4 pints)

3 medium-size cucumbers (6-7 inches each)
1/2 pound green peppers, cored, seeded, and cut into ¾-inch pieces (about 3 medium size)
1/4 small head cauliflower, cut into 1-inch pieces
1/4 pound fresh green beans, cut into 1-inch pieces
1/4 pound small white onions, peeled
3 tablespoons salt
2 cups cider vinegar
2 cups water
2 tablespoons mixed pickling spices
2 teaspoons Sweet 'N Low® granulated sugar substitute

Rinse cucumbers; score rinds with fork, but do not peel. Cut into quarters lengthwise, then crosswise in ¾-inch chunks. Combine vegetables and cover with salt; let stand overnight. Drain and rinse with cold water. Heat vinegar, water, and pickling spices in large saucepan; add vegetables and simmer just until tender, approximately 10-15 minutes. Add Sweet 'N Low. Spoon into 4 hot, sterilized pint jars, allowing ¼-inch headspace. Seal according to manufacturer's directions. Process 10 minutes in hot water bath. Cool before storing.

Calories per ¼ cup:

10