|08-29-2003, 08:49 AM||#1|
low carb pickles
I need help locating a recipe for low carb pickles. About a year ago I found one on some website and they were great, but I have lost it . I know that you use dill pickles, cut them up into half inch pieces, rinse, rinse , and rinse. Put back in jar and pour a mixture of vinagar, splena or equal and maybe something else, not sure. Its the mixture amounts I am not sure about. Can anyone help me locate this recipe.
|08-29-2003, 09:33 AM||#3|
Senior LCF Member
Join Date: Jul 2003
Location: NE Ohio
WOE: Atkins & Curves
Start Date: March 2003
I found this recipe. Hope it helps.
Quick & Easy Sweet Pickles
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.
[color=fushia]~Sheila~ Wife to Matt
MaMa to Trevor (4), Trisha and Travis (2 1/2)[/color]
[color=blue]Safe thoughts to my adopted solider CPL Jacob Lewis[/color]
|08-29-2003, 10:20 AM||#4|
Very Gabby LCF Member!!!
Join Date: Apr 2003
Location: NW PA
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
I Have tried the Mt Olive Bread and Butter SF variety and I can honestly say, I don't like them.
They leave a horrible aftertaste in my mouth. I have to mix them in something i.e. tuna or chicken salad.
If they weren't so sweet, maybe they would taste better. Splenda leaves a horrible after taste in most foods I use.
I really miss my bread and butter pickles
|08-29-2003, 10:27 AM||#5|
Way too much time on my hands!
Join Date: Jun 2002
WOE: Eat Fat, Get Thin
Start Date: January 2001
These are the very best bread and butter pickles..better
than the store..no kidding.
2 cups sliced cukes with peels
1 medium onion, sliced
1 cup Splenda or other sweetner
1/2 cup white vinegar
1 teaspoon coarse salt
1/2 teaspoon yellow mustard seeds
1/4 teaspoon celery seeds
1/4 teaspoon tumeric
Place cukes and onions in a 2 quart micro safe bowl or casserole.
Mix Splenda and other ingredients in a small bowl, stirring to
combine. Pour this over the cukes and microwave uncovered
for 8 minutes. Stir two or three times during the cooking
process. Let pickles cool and pour into a plastic bowl with
a lid. Refrigerate....will keep for two weeks.
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|08-29-2003, 12:02 PM||#7|
Senior LCF Member
Join Date: Aug 2003