Weird to buy pickles, cut the ends off and recreate pickles with a new brine. But, I promise you will really enjoy these.
My kids LIVE for these, and they really couldn’t be easier. Give them a try, I guarantee you won’t be disappointed:)
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
- 2 1/2 cups sugar
- 1 cup vinegar
- 2 cups water
- 1 small onion, diced or cut into rings
- 1 quart of dill pickles (we usually get the baby dills)
- Boil the sugar, vinegar and water for 1 minute. Let cool. Drain the quart of pickles. Cut the ends off of each pickle – I think this helps the flavor penetrate. Put them back into the jar, layering onions often.
- Pour the liquid over the pickles, stick them in the fridge and let them sit for at least 24 hours. It may seem like a pain for pickles, but these are worth it.
Bites/Points per serving on iTrackBites Better Balance/WW Blue
This was a recipe I got from my mom – the flavor is really delicious and it’s a pretty easy recipe to make with simple ingredients. It is a winner in our house.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
- 13 ozs. turkey kielbasa, cut into 1/2″ slices
- 1 large onion, chopped
- 1 pkg. au gratin potatoes
- 2 1/2 cups hot water
- 4 medium carrots cut into matchsticks
- 1 pkg. (10 ozs) frozen chopped broccoli, thawed and drained
- 3 ozs reduced fat shredded cheddar cheese
- Drizzle a large pan with a little oil and cook sausage and onion until onion is tender, about 5 minutes. Stir in potatoes, sauce mix, and water. Heat until boiling; reduce heat. Simmer 10 minutes stirring occasionally. Stir in carrots; cover and simmer until carrots are crisp-tender, about 10 minutes. Stir in broccoli and cheese; cook and cover until cheese is melted about 5-10 minutes.