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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.