Do a search for low-calorie snacks and carrot sticks are sure to pop up at least a few times. They're certainly healthy, but they just don't do it for us and feel very much like "diet food." But pickled carrots with a little spice? Now you're talking.
Low-Calorie Snack: Pickled Carrots
We love it when Mexican restaurants deliver a little bowl of spicy pickled carrots and jalepeños to our table with the chips and salsa. Spicy, crunchy bonus!
The last time we ate them, we thought, why not keep a jar at home for easy snacking? You could make them Mexican style, or maybe use dill and garlic, or some Asian flavors – as with all pickling, there are endless flavoring possibilities.
We like to cut our carrots on the bias into thick slices and make some quick refrigerator pickles. They stay nice and crunchy and make a satisfying snack. You could even slice them into flowers for something extra special.
Here are a few pickled carrot recipes that we can't wait to try:
- David Lebovitz's Recipe for Easy Pickled Carrots
- Food in Jars' Pickled Carrots and a Quick Brine Recipe
- Delicious Coma's Spicy Pickled Carrots
- Anticiplate's Thai-Style Pickled Carrots
Related: Waste Not: Using Leftover Rick's Picks Brine
(Image: Flickr user misha.pics.word., licensed under Creative Commons)
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Recipe Roundup, snack, brine, low-calorie, pickled carrotsRelated Links
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i have made these before and they turned out great- i think i'll make them again tonight!
http://smittenkitchen.com/2008/01/pickled-carrot-sticks/
view procrastikate's profile
I love marinated carrots (what my grandmother always called these)! Her recipe, which adds onion and celery, also has enough sugar in it they're probably not really low-calorie anymore (though I'm sure it could be reduced), but everyone in my family loves them. Here's the link:
http://food.meltingonline.com/2008/05/26/pats-marinated-carrots/
view melting's profile
I quite like the Mexican style, but they're not quick at all. I found that it took weeks of pickling before the flavor really soaked in and over a month until they really tasted right. But once they did, they're darn good.
view BillJ's profile