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.