How To Make Sweet Pickles with Splenda?

Mary Lou

June 6, 20080 found this helpful

Try these FREEZER bread and butter pickles

5 c. thinly sliced cukes(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
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.

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)

I buy cheap whole kosher pickles, then drain all the juices. I cut the pickles into chunks, put back into jar and then add a sweetner and let the pickles soak in the refrigerator for a few days. I shake the jar every day during this time. The amount of sweetner depends on how sweet you want the pickles. We like our pickles sweet so I use generic Equal and usually add about 10 packets to a medium size jar of kosher pickles.

Drain 1 jar of regular dill pickles. Add the following in layers back to the jar: 1/4 of the pickles, 1/2 cup splenda, 1 clove miced garlic, 1-2 drops of tabasco. When you get to the top, add more splenda to bring it all the way up, close it and put it in the fridge. Shake it and flip it once a day. They should be done in 3-4 days for slices, 5-6 for baby dills and spears.