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Quick & Easy Sweet Pickles
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One jar whole dill pickles (no garlic variety)
3/4 cup cider vinegar
1 1/2 cups Splenda
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 and place back in cleaned pickle jar.
Combine vinegar and Splenda in saucepan and bring 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.
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