1 (US) quart sliced dill pickles = 4 cups = 25.6g carb/7.4g fiber
2¾ cups Splenda = 66g carb
½ cup vinegar = 7g carb

for the whole recipe .. 25.6 + 66 + 7 - 7.4 = 91.2 g net

¼ cup of the slices would have 5.7 g net carbs (or ECC)

hth,

Doreen