Makes 24 servingsCalories 15 Prep Time 15 minutes Total Time 3 hours, 15 minutes Made with Splenda® Original Sweetener
Ingredients
2 pounds 4” to 5” cucumbers, cut into ¼” slices
1 medium onion, thinly sliced
3 tablespoons kosher salt
2 ½ cups white vinegar
1 ¼ cups Splenda® Granulated Sweetener
1 tablespoon whole mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
½ teaspoon whole cloves
Nutrition Info Per Serving
Serving Size: ¼ cup pickles
Calories
15
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
710mg
Total Carbs
3g
Dietary Fiber
1g
Sugars
2g
Protein
1g
Instructions
To prepare for water-bath canning:
Wash 3 pint jars and lids in hot soapy water; rinse with warm water.
Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
Remove and drain jars and lids, one at a time, as needed for filling.
To make the pickles:
Place cucumbers and onions in a glass bowl. Sprinkle with the salt and toss to combine. Let stand at room temperature 2 hours. Drain vegetables, rinse, and drain again. Blot dry using paper towels.
In a large, heavy stock pot, combine vinegar, Splenda Sweetener, mustard seeds, celery seeds, turmeric, and cloves. Bring to a boil over medium-high heat. Add cucumbers and onions and return to a boil.
To can the pickles:
Pack hot vegetables immediately into prepared jars using a slotted spoon, leaving ½” of headspace at top of jars. Ladle pickling liquid into jars, leaving ½” of headspace.
Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.
Place jars on rack in canning pot. (Water must cover jars by at least 1”; add boiling water, if necessary.) Cover; bring water to a gentle boil.
Process for 15 minutes. Remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
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