Easy Re-Pickled Pickles
When I saw this idea in and old charity cookbook, I just couldn't resist giving it a try. To be honest, I'm not sure why anyone would change a jarred dill pickle to a sweet one using regular sugar (because manufacturers are pros at adding it for you), but what inspiration for those of us who enjoy sweet pickles but want to avoid sugar. So simple yet so sweet!
| INGREDIENTS: | |
| 1 | 16-ounce jar baby or mini kosher dill pickles |
| 3/4 | cup apple cider vinegar |
| 3/4 | cup Splenda Granular |
| 1/2 | teaspoon dried dill |
| STEPS: |
| 1. Remove lid from pickle jar and pour out all of the juice (leaving pickles intact). |
2. In a small saucepan, heat vinegar, Splenda, and dill until warm. |
| 3. Pour mixture over pickles. Replace lid and let cool to room temperature. |
| 4. Place in refrigerator for 24 hours before serving. |
Serves Ten to Twelve
| Per serving: | |
| Calories 220 | Fat 10 grams (4 saturated) |
| Carbohydrate 29 grams | Fiber 0 grams |
| Protein 4 grams | Sodium 145 milligrams |
| Diabetic exchange = 2 Carbohydrate, 2 Fat | |
| WW point comparison = 5 points | |
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Last Updated: February 10, 2006
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Diabetic Diet Recipes: Sweet
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