Candied Dills
Feb 13, 2008 12:28:33 GMT -8
Post by carol on Feb 13, 2008 12:28:33 GMT -8
Healthy Exchanges
JoAnna Lund
Candied Dills
1 quart jar purchased dill pickles
2/3 cup white vinegar
2 2/3 cups Sugar Twin or Sprinkle Sweet
2 tablespoons mixed pickling spice
Drain pickles and cut each pickle into 1/4-inch chunks. In a large bowl, combine vinegar and Sugar Twin. Stir in pickle chunks. Tie pickling spice in a small piece of cheesecloth and set in bowl with pickles. Let set at room temperature for 30 minutes. Spoon half of pickles back into pickle jar; set spice over pickles and spoon remaining pickles over top. Pour any remaining vinegar mixture over top. Cover and refrigerate for at least 4 days.
Each 1/4 cup serving equals: 20 calories, 0 grams fat, 0 grams protein, 5 grams carbohydrates, 867 milligrams sodium, 82 milligrams calcium and 0 grams fiber.
Healthy Exchanges is a column printed weekly in The Newton Kansan. Recipes are prepared and tested in the kitchen of JoAnna Lund of DeWitt, Iowa. Visit Lund's Web site at www.healthyexchanges.com.
JoAnna Lund
Candied Dills
1 quart jar purchased dill pickles
2/3 cup white vinegar
2 2/3 cups Sugar Twin or Sprinkle Sweet
2 tablespoons mixed pickling spice
Drain pickles and cut each pickle into 1/4-inch chunks. In a large bowl, combine vinegar and Sugar Twin. Stir in pickle chunks. Tie pickling spice in a small piece of cheesecloth and set in bowl with pickles. Let set at room temperature for 30 minutes. Spoon half of pickles back into pickle jar; set spice over pickles and spoon remaining pickles over top. Pour any remaining vinegar mixture over top. Cover and refrigerate for at least 4 days.
Each 1/4 cup serving equals: 20 calories, 0 grams fat, 0 grams protein, 5 grams carbohydrates, 867 milligrams sodium, 82 milligrams calcium and 0 grams fiber.
Healthy Exchanges is a column printed weekly in The Newton Kansan. Recipes are prepared and tested in the kitchen of JoAnna Lund of DeWitt, Iowa. Visit Lund's Web site at www.healthyexchanges.com.