Sweet, crunchy, and kid-friendly dill pickles. These are great any time of the year. Perfect for picnics and great as part of Christmas or Thanksgiving relishes.
Drain pickles and throw away juice (or save juice for other purposes). Slice pickles into chunks I like to use the smaller sized pickles, but any pickles will do. Bring sugar, vinegar, and water to a boil in a sauce pan; stir constantly. Boil 3 minutes. Cool. Put pickles in original pickle jar. Add spice bag. Pour cooled syrup over pickles. Leave in fridge 4 days (this is the hardest part), discard spices, and enjoy.
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 12 | ||
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Calories: 167 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 939.9mg | 32 % | |
Potassium 100mg | 3 % | |
Total Carbohydrate 41.7g | 12 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 40.5g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 167
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