Tart 'n' Tangy Vegetables Recipe

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Tart 'n' Tangy Vegetables
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  1. 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.
  2. Stir in the cucumbers, tomatoes and carrots. Cover and refrigerate for at least 4 hours or overnight. Discard spice bag before serving. Yield: 4 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 62.9 Kcal (263 kJ)
Calories from fat 0.36 Kcal
% Daily Value*
Total Fat 0.04g 0%
Sodium 88.82mg 4%
Potassium 269.42mg 6%
Total Carbs 12.85g 4%
Sugars 10.27g 41%
Dietary Fiber 1.86g 7%
Protein 1.45g 3%
Vitamin C 9.9mg 16%
Vitamin A 0.2mg 5%
Iron 0.2mg 1%
Calcium 30.8mg 3%
Amount Per 100 g
Calories 28.3 Kcal (118 kJ)
Calories from fat 0.16 Kcal
% Daily Value*
Total Fat 0.02g 0%
Sodium 39.96mg 4%
Potassium 121.21mg 6%
Total Carbs 5.78g 4%
Sugars 4.62g 41%
Dietary Fiber 0.83g 7%
Protein 0.65g 3%
Vitamin C 4.4mg 16%
Vitamin A 0.1mg 5%
Iron 0.1mg 1%
Calcium 13.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
  • 1

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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