Cukes N' Carrots

7 ingredients
6 steps

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 12 cups Splenda granular
  • 12 cup white vinegar

Directions

  1. 1
    In a large bowl toss vegetables together with the salt.
  2. 2
    Cover and refigerate for 2 hours.
  3. 3
    Combine Splenda and vinegar.
  4. 4
    Pour over vegetables, toss to coat.
  5. 5
    Cover and chill for at least 1 hour.
  6. 6
    Serve with a slotted spoon.

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