Effort:Easy
Ingredients:
One jar whole dill pickles (no garlic variety)
3/4 cup cider vinegar1 1/2 cups Splenda
How to Prepare:
Drain pickles well, rinse in cool water and drain again. Cover with cool water a second time and allow to sit for 15 minutes.
Remove from water and drain well.
Cut each pickle into 1/4" chunks (I use already SLICED pickles), and place back in cleaned pickle jar.
Combine vinegar and Splenda (I use equivalent in LIQUID Splenda, but I can't remember exactly how much).
Bring vinegar and Splenda to a boil. Remove from stovetop and cool 5 minutes.
Pour over pickles in jar and seal tight. Allow pickles to refrigerate a minimum of 48 hours.
Approximately 2 carbs per whole pickle.
Describe what you're looking for in as much detail as you'd like.
Our AI reads your request and finds the best matching books for you.
Popular searches:
Join 2.9 million readers and get unlimited free ebooks