Sugar in quick pickles
I often make a quick pickle (with various vegetables)... its 6 tablespoons of sugar, 2 1/2 teaspoons of salt, 1/2 cup of rice vinegar, 1 cup water to cover a 1 quart container of sliced veggies. Question: how much sugar gets into the vegetable after a day or two? Specifically -- is there enough sugar that a diabetic should be concerned? I have a diabetic family member (type2)... I don't want to serve something she can't (or shouldn't) eat.
I don't know the answer. But: When we eat pickles we tend to eat at least some of the liquid too. And this recipe seems a bit sweet. The rice vinegar may have added sugar already (many brands do). I am type 2 and I make pickles using just a bit of Splenda or agave syrup. Probably using the same amount of Splenda in place of the sugar would be fine, although perhaps a diabetic who eats less sweets generally may have developed a taste for less sweet pickles!