Pickled Cucumbers and Carrots With Basil - Low Calorie

Ingredients

• 1 cucumber
• 1 cup baby carrot, julienne sliced
• 1 cup fresh basil
• 1/4 cup distilled vinegar
• 8 Splenda quick packs
• 1/8 teaspoon salt

Directions

1. 1

   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.

2. 2

   To an airtight container add cucumber, carrots, julienne sliced, basil.

3. 3

   Dissolve Splenda and salt in vinegar. Add to veggies. Its ready to eat or store in fridge for later.