Carbs Per Serving: 47g total
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.