Sweet Pickles with Splenda

By mamacasma

Try these FREEZER bread and butter pickles

Ingredients

• 5 c. thinly sliced cucumbers (peel on) approx. 3 large
• 2 tbsp pickling salt.
• Stir salt and cucumber slices together and let stand for at least 2 hours or overnight (I found overnight was better)
• BRINE
• I c. white vinegar
• 1 tsp celery seed
• 1 tsp onion salt (I use onion powder, pickles have enough salt)
• 1-1/2 c. Splenda

Details

Servings 5

Preparation

Step 1

Mix together the ingredients and bring to a boil either on the stove or in the microwave on HIGH for about 6 minutes, stirring after 3 minutes. Let cool. OR boil only the first 3 ingredients for specified time and when cool, stir in Splenda until dissolved.
Rince cucumbers thoroughly to remove as much of the pickling salt as possible, using warm then cold rinsing waters. Pack in jars or plastic containers. Pour the brine over the slices(don't forget to leave 1/4-1/2" headroom for freezing)and seal. Freeze. For best taste, these pickles must be frozen before eating.Once frozen, these pickles can be thawed and used immediately and are always crunchy.MAKES ABOUT 5 CUPS.

NOTE: FOR PEOPLE WHO DO NOT NEED TO USE SWEETNER, REPLACE IT WITH SAME AMOUNT OF WHITE SUGAR(INSTANT DISSOLVING IF U CAN FIND IT)