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Reviews Date of last review
Fri June 22, 2007
Recommended By Average Price Average Rating
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Ingredients: Get a quart of cheap dill pickle. Drain the juice and pickle out of jar and into strainer. Rinse the pickle and the jar real well to get rid of as much dill taste as possible.
Stuff the washed pickle back into the jar. Mix together, 1/4 c. vinegar, alot of splenda or vinalla Divicini syrup. Pour this mixture over the pickles in the jar. Shake the jar of pickles and mixture real good. Then finish filing the jar with water until the pickle are covered.
How To Prepare: Screw the lid on the jar, and shake real good, then turn the pickle jar upside down in the refrigerator, shaking when u think of it. After 24 hrs, they are ready to eat. The longer they stay in this mixture the better they become. I usually fix 2 jars at a time. They will cold, crisp and sweet, good for chicken and tuna salad or to eat right out of jar, or with other veggies. Makes a good dipper for veg. dips, too.
(This method can be used for fresh sliced cucumbers, too)
Number of Servings: not long at my house
Carbs per serving - include all nutritional information if known: just carbs for cucumber and splenda
Preparation Time: 5 mins
Effort (Easy, Average, Difficult): Easy

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