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.
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.
FRESH REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT
This light brine works great with many foods: cucumbers, of course, but also carrots, turnips, onions, green beans, asparagus, jalapeno chiles, even apples. And your pickles will last for weeks in the fridge (where you MUST keep them at all times or the pickles will go bad). Don't skip the step of simmering the garlic; this cooks out sulfur compounds that otherwise will cause the cloves to turn a harmless but very unappetizing blue-green color from the acid in the vinegar.
Provided by Ted Allen
Categories condiment
Time 2h50m
Yield 8 cups
Number Of Ingredients 13
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.
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
CARROT CUCUMBER RELISH
Make and share this Carrot Cucumber Relish recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Sauces
Time 3h20m
Yield 2 1/2 pints
Number Of Ingredients 8
Steps:
- Coarsely grind to the following amounts of each cucumbers (3 1/2 cups), carrots (1 1/2 cups) and onions (1 cup).
- Combine them and add salt.
- Let stand 3 hours; drain.
- Combine sugar, vinegar celery seed and mustard seed.
- Bring to a boil.
- Add vegetables to the above.
- Simmer uncovered for 20 minutes.
- Seal at once in hot sterilized jars.
- Makes 2 1/2 pints.
- Chill 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.
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
REFRIGERATOR PICKLED CARROTS
A favorite recipe from my friend Kathleen. This is a quick and easy way to make a flavorful appetizer or a tasty side dish. I take them to office gatherings or serve as a side with a main meal. Everyone loves them. I don't like pickles, but I love these pickled carrots! You can substitute sucralose sweetener (such as Splenda® for the sugar.
Provided by Marilyn Woodard Thompson
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 3h20m
Yield 10
Number Of Ingredients 5
Steps:
- Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
- Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
- Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.3 g, Sodium 36.6 mg, Sugar 22.1 g
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