REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT
Provided by Ted Allen
Time 40m
Yield 2 quarts
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
- In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
- Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.
CUCUMBER AND CARROT PICKLE
This quick, light Indonesian-style pickle can double as a salad that pairs perfectly with spicy or fried dishes. A soak in boiling salt water helps soften the carrot and cucumbers without cooking them, providing a pleasantly tender crunch.
Provided by Food Network Kitchen
Time 30m
Yield 2 cups
Number Of Ingredients 7
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.
MEXICAN CUCUMBER AND CARROT SALAD
Great as an afternoon snack, especially during the summertime! May be refrigerated overnight.
Provided by kellieann
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the cucumber, baby carrots, lime juice, chili powder, salt, and cayenne pepper in a bowl; toss to combine evenly.
Nutrition Facts : Calories 34.4 calories, Carbohydrate 8.6 g, Fat 0.3 g, Fiber 2.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 197.1 mg, Sugar 3.8 g
CUCUMBER-CARROT SALAD
Cool and refreshing Asian salad. Very simple!
Provided by Somer
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
- Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
- Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 11.5 g, Fat 1.4 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 335.5 mg, Sugar 6.7 g
CUCUMBERS AND CARROTS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel cucumbers and cut each lengthwise in half. Scrape away and discard seeds.
- Cut each cucumber in half crosswise into thin slices. There should be about 4 cups. Set aside.
- Trim off ends of each carrot. Scrape carrots. Cut each carrot crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into thin julienne strips. There should be about 2 cups.
- Bring enough water to the boil in a saucepan to cover carrot strips when added. Add carrots and let cook about 4 minutes. Add cucumbers and cook about 1 minute. Drain well.
- Heat butter in skillet and add shallots. Cook briefly, stirring. Add carrots and cucumbers and sprinkle with salt, pepper and cumin. Cook, stirring occasionally, about 2 minutes.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 486 milligrams, Sugar 5 grams, TransFat 0 grams
CUKES AND CARROTS
Carrots and green peppers bring extra color and crunch to this refreshing cucumber salad from Karla Hecht, Plymouth, Minnesota. The sweet dressing she creates is an ideal match for the crisp summer produce.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cucumbers, carrots, onion and green pepper. Sprinkle with salt; toss to coat. Cover and refrigerate for 2 hours. Combine sugar and vinegar. Pour over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 401mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
ICED CUCUMBERS AND CARROTS
Number Of Ingredients 3
Steps:
- Cut the carrots lengthwise into 1/4-inch slices using the corrugated blade on a mandoline or with a very sharp knife and in a large bowl of ice and cold water let them soak for 1 to 2 hours, or until they are curled. Halve the cucumbers crosswise cut them lengthwise into eighths, and chill them in another large bowl of ice and cold water for 15 minutes. Drain the vegetables, arrange them decoratively in a serving bowl filled with ice, and serve them with the sauce.
CUKES N' CARROTS
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.
Provided by lissaemtb
Categories Vegetable
Time 3h15m
Yield 12 1/2 cup servings, 12 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 32.6, Fat 0.2, SaturatedFat 0.1, Sodium 402.2, Carbohydrate 7.4, Fiber 1.4, Sugar 3.5, Protein 1.1
CARROT AND CUCUMBER REFRIGERATOR PICKLES
Serve these easy pickled veggies alongside sandwiches or hamburgers and hot dogs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 quart
Number Of Ingredients 9
Steps:
- In a large glass jar or bowl, arrange alternating layers of cucumbers and carrots. In a small saucepan, combine sugar, vinegar, the water, salt, mustard seeds, celery seeds, and peppercorns. Bring mixture to a boil over medium-high heat; cook, stirring constantly, just until sugar dissolves.
- Remove from heat; pour mixture over vegetables, and let cool completely. Cover tightly, and refrigerate at least 24 hours before serving.
CUKES AND CARROTS RECIPE
Provided by tommygirltn
Number Of Ingredients 7
Steps:
- Combine cucumbers, carrots, onion and green pepper. Sprinkle with salt; toss to coat. Cover and refrigerate for 2 hours. Combine sugar and vinegar; pour over vegetables. Cover and refrigerate for at least 1 hour.
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