Sweet and Sour Veggies

Sweet and Sour Veggies

10 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    2 m
  • Ready In

    12 m
annabell
Recipe by  annabell

“This great salad is very easy to prepare, and can be made the night before serving. You can use just about any fresh veggies.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
  2. In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

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Reviews (10)

Rate This Recipe
GLMARUK
36

GLMARUK

When I first made this, I made as directed and we all loved it! The second time I used Splenda instead of sugar, which I am sure reduced the calories. You could not tell the difference. I make this every 2 weeks so I will have plenty of leftovers for a cool lunch. Very nice flavour!

MAMAWBELL
21

MAMAWBELL

my Dad hates veggies, but after trying this he loved it.

BTREMEL
19

BTREMEL

Made this for a family picnic, when I had FAR too many cucumbers to ever use! Everyone in attendance asked for the recipe!!!!!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 0.7 g
  • 1%
  • Carbs
  • 43.9 g
  • 14%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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