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Title: Bread and Butter Pickles for Diabetics
Categories: Diabetic Relish Pickle
Yield: 8 Servings
| 2 | c | Cucumber slices (1/8" thick) |
| 1/2 | c | Thin onion slices |
| 1/2 | Clove garlic (1/4 tsp pwdr) | |
| 1 | tb | Pickling salt |
| 1 | c | Ice cubes (or more) |
| 1/2 | c | Cider vinegar |
| 1/2 | c | Water |
| 3/4 | ts | Mustard seed (1/2 tsp dry) |
| 1/2 | ts | Celery seed |
| 1/4 | ts | Tumeric |
| 8 | ts | Sugar equiv. liquid sweetenr |
Liquid artificial sweetener equivalent - see package directions for your product. Tested with 1/4 amount of SugarTwin June/93 by E.R. and taste tested by 4 family members. Tumeric gives the pickles quite a bright color.
Combine cucumber, onion and garlic in a glass bowl. Sprinkle with pickling salt. Cover with ice cubes. Let stand in a cool place, at least 6 hours or overnight.
Drain well. Combine vinegar, water, mustard seed, celery seed and tumeric in a large saucepan. Bring to a boil; add drained cucumber mixture; return to a boil and cook 2 min. Discard garlic clove. Stir in sweetener. Spoon into hot sterilized jars. Wipe jar rims. Seal. Store in a cool, dark, dry place.
Makes about 2 cups, each serving 1/4 cup (1++ Extra, not counted in meal plan) 2 g carbohydrate, 8 calories
Source: Choice Cooking, Canadian Diabetes Association 78 Bond Street, Toronto Ontario M5B 2J8 NC Press Ltd, Box 452 Station A, Toronto, Ontario M5W 1H8 written 1983, 16th printing 1991, also available in French. Shared by Elizabeth Rodier June 1993.
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