Pickled Cucumbers And Carrots With Basil Low Calorie Recipes

CUCUMBER AND CARROT PICKLE

Steps:

• Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes.
• Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.

QUICK CUCUMBER AND CARROT PICKLE

Steps:

• 1. Cucumber : Wash it and chop off the ends. Cut in fourths longways and slice each piece diagonally into ½ inch.
• 2. Carrots: Wash it, peel the skin and chop off the ends. Cut in half longways and slice each piece diagonally into thin slices.
• 3. Place cucumber and carrots in a medium bowl. Add salt, sugar and rice vinegar, mix well.
• 4. Place in a jar, cover and put in a fridge for one hour and enjoy quick pickle. Keep in refrigerator.

PICKLED CUCUMBERS AND CARROTS WITH BASIL - LOW CALORIE

Steps:

• Peel cucumber with a peeler, peel the cucumber lengthwise into strips. When you get to the middle, chop remainder into cucumber chips. Chop basil finely.
• To an airtight container add cucumber, carrots, julienne sliced, basil.
• Dissolve Splenda and salt in vinegar. Add to veggies. Its ready to eat or store in fridge for later.