Directions:
- Drain juice from pickles; reserve.
- Cut pickles into slices.
- Mix pickle slices and chopped onion.
- Fill clean canning jars with pickles and onions.
- Mix sugar or Spenda, horseradish, vinegar and celery seed in saucepan; heat until sugar melts over low heat.
- Pour over pickles in jars.
- Add reserved pickle juice if needed to fill jars.
- Close jars and shake to mix well.
- Store jars in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.01 Kcal (373 kJ) | ||
| Calories from fat | 1.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 606.97mg | 25% | |
| Potassium | 91.72mg | 2% | |
| Total Carbs | 21.74g | 7% | |
| Sugars | 20.16g | 81% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 0.68g | 1% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 39.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 56.6 Kcal (237 kJ) | ||
| Calories from fat | 0.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 385.97mg | 25% | |
| Potassium | 58.32mg | 2% | |
| Total Carbs | 13.82g | 7% | |
| Sugars | 12.82g | 81% | |
| Dietary Fiber | 0.86g | 5% | |
| Protein | 0.43g | 1% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 0.4mg | 3% | |
| Calcium | 25.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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