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These crisp, sweet pickles are a welcome
accompaniment to sandwiches and salads. When you've eaten the
pickles, use the pickling liquid to add zing to dressing for
potato or pasta salad.
Bread and Butter
- 2 pounds 4 to 5-inch cucumbers, cut into
1 medium onion, thinly sliced
3 tablespoons kosher salt
2 1/2 cups white vinegar
1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon whole mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
1/2 teaspoon whole cloves
- Place cucumbers and onions in a large
non-reactive bowl. Sprinkle with the salt and toss to combine.
Let stand at room temperature 2 hours. Drain the vegetables,
rinse and drain again. Blot dry using paper towels.
- Wash jars and lids in hot soapy water;
rinse with warm water. Fill boiling-water canner half full with
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.
- Bring vinegar, SPLENDA® Granulated
Sweetener, mustard seeds, celery seeds, turmeric, and cloves
to a boil over medium-high heat in a large Dutch oven. Add the
cucumbers and onions and return to a boil.
- Pack hot vegetables immediately into prepared
jars using a slotted spoon, filling to within 1/4-inch of tops.
Ladle pickling liquid into jars, filling to within 1/4-inch of
tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw
bands tightly. Place jars on rack in canner. (Water must cover
jars by 1 to 2 inches. Add boiling water, if necessary.) Cover;
bring water to gentle boil.
- Process 15 minutes. Remove jars and place
upright on 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.
Makes 24 servings.
Nutritional Facts Per Serving: Calories:
Calories: 10; Calories from Fat: 0; Total Fat: 0g; Saturated
Fat: 0g; Cholesterol: 0mg; Sodium: 710mg; Total Carbs: 2g; Dietary
Fiber: 0g; Sugars: 1g; Protein: 0g
Exchanges Per Serving: 1/2 Vegetable
Recipe and photograph courtesy of Splenda,
Inc. Splenda® is a no-calorie sweetener made from sugar that
is suitable for diabetics. For more information regarding this
product, please call 1-800-777-5363 or visit their website at