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Date product posted
Mon January 26, 2004
One jar whole dill pickles (no garlic variety)
3/4 cup cider vinegar
1 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. Source: "lowcarbluxury.com"
Carbs per serving - include all nutritional information if known:
Effort (Easy, Average, Difficult):
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