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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 10 |
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Found this in one of the hundreds of food magazines I have lying around. It has become a family favorite. Especially when I made it diabetic friendly by replacing the sugar with Splenda granular. Ingredients:
5 medium cucumbers, thinly sliced |
4 medium carrots, thinly sliced |
1 medium onion, halved and thinly sliced |
1 small green pepper, chopped |
2 teaspoons canning salt |
1 1/2 cups splenda granular |
1/2 cup white vinegar |
Directions:
1. In a large bowl toss vegetables together with the salt. Cover and refigerate for 2 hours. Combine Splenda and vinegar. Pour over vegetables, toss to coat. Cover and chill for at least 1 hour. Serve with a slotted spoon.
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