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CarbsPerServing:
47g total Effort:
Easy
Ingredients:
One jar whole dill pickles (no
garlic variety)
3/4 cup cider vinegar1 1/2 cups Splenda
Direction:
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.
***
For
Details about Ingredients , check your nearest American Store
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