Sunday, April 14, 2013
I have always made my own sweet pickles and relish but it takes about five pounds of sugar per gallon of pickles. I tried a small batch using truvia and they came out pretty darn good. If you are missing your sweet pickles in your chicken and tuna salad this is for you!
Needed: one jar of dill pickles, any size whole or already sliced
some truvia to coat pickles
crushed red pepper flakes (optional)
cheese cloth or I use new knee high hosery to put spice in
Take a jar of dill pickles, any size, depending on how many you want, may want to try small jar and see if you like them. pour off the juice and slice to your preference. Now take the pickle slices and put them in large bowl and coat them with truvia. Put pickles back in jar with pickling spice, depending on size of jar how much, I just eyeball some, the more you use the spicier they are, there is no wrong measurement on this. I also put my spice in the hosery so I'm not having to pic the spices off of the pickles. That is a pain especially when making relish! I put the spice in the center of the jar. The pickles will sweat and make juice. Rotate Jar every so often to help the spices get to every pickle. Ready in just a few days. I keep them refrigerated. I also add alot of cracked red pepper flakes to my spice bomb to give alittle bite. When pickles are ready you can eat them whole on sandwiches or chop them up for salads. Just takes a few minutes. Enjoy!