Pickled Raw Vegetablesappetizers, vegetables, low-cal 1 teaspoon slightly crushed dill seed 1/4 cup cider vinegar 1 teaspoon salt 1 teaspoon sugar 1 dash of hot pepper sauce 1 cup water 2 cup raw vegetablesc cut up* 2 tablespoon finely chopped pimento *Can be cauliflorlets, radish slices, carrot curls, green pepper chunks etc. Combine first 6 ingredients in sauce pan. Bring to boil. Pour over vegetables. Cool, add pimento, chill about 24 hours. Drain, store covered in refrigerator. 63 calories total. |
