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 PICKLED CUCUMBERS

Steps:

• Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.

CUCUMBER-CARROT SALAD

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.

PICKLED CUCUMBER AND RADISH

Steps:

• Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
• Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
• Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.
• Drain vegetables before serving.

JAPANESE PICKLED CARROTS

Steps:

• Boil water in a medium pot and add about a heaped teaspoon of salt.
• In a large porcelain bowl, place the 3 ingredients, rice vinegar, mirin and sesame oil.
• In a separate bowl, grate carrots with a mandolin, about an inch in length.
• When the water starts bubbling, add in the grated carrots to blanch.
• Count to 10.
• Remove carrots and drain.
• Toss carrots into bowl with the 3 ingredients and mix well.
• Add sesame seeds and toss again.
• Let it cool to room temperature.
• Squeeze them into a few medium size jars with the remaining juice.
• Keep refrigerated.
• Stays crunchy and fresh for months!

EASY REFRIGERATOR PICKLES

Steps:

• Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

PICKLED CUCUMBER AND CABBAGE

Steps:

• Combine cucumber, cabbage, and onion in a bowl. Bring remaining ingredients to a boil in saucepan, stirring, and immediately pour over cucumber mixture. Toss mixture and let stand at room temperature, stirring occasionally, 10 minutes. To cool quickly, chill in freezer 15 minutes.

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.