Pickled Cucumbers And Carrots With Basil - Low Calorie - cooking recipe

Ingredients

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

Preparation

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.