Pickle Powder Directions:
- Preheat your dehydrator to 125°F (52°C). If you don't have a dehydrator, you can use your oven's lowest setting.
- Thinly slice the dill pickles and lay them out in a single layer on the dehydrator tray, or on a baking sheet lined with parchment paper if using an oven.
- Dehydrate the pickles for 8-12 hours, or until they are completely dry and brittle.
- Once the pickles are fully dehydrated, allow them to cool completely.
- Place the dehydrated pickles in a blender or food processor and blend until they form a fine powder.
- Transfer the pickle powder to a bowl and mix in the garlic powder, onion powder, dried dill weed, citric acid, and salt (if using).
- Store the pickle powder in an airtight container, such as a spice jar, and keep in a cool, dark place.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Dill pickles (1 cup, dehydrated): 0 points
- Garlic powder (1 tablespoon): 0 points
- Onion powder (1 tablespoon): 0 points
- Dried dill weed (1 teaspoon): 0 points
- Citric acid (1 teaspoon): 0 points
- Salt (1/2 teaspoon, optional): 0 points
Total Points: 0 points for the entire recipe
Servings: Varies based on usage (spice blend typically used in small amounts)
Points per Serving: 0 points per serving (since it is used as a seasoning in small quantities)
Nutrition Facts (per 1 teaspoon serving):
- Calories: ~5
- Fat: 0g
- Carbohydrates: ~1g
- Protein: 0g
I await your comments! Enjoy!
