Sweet Pickles No Sugar Added Recipes
SIMPLY SWEET PICKLES (NO PROCESSING REQUIRED)
This is the simplest recipe ever! I've canned a lot of pickles, and this is now our favorite sweet pickle recipe. And the beauty of it is there is no water bath required! It has a little kick to it from tobasco sauce. I do NOT like hot, spicey food so I was sceptical at first, but trust me, there is just enough kick to this to make it interesting.
Provided by Jan Marie
Categories Vegetable
Time P1DT5m
Yield 24 pickles, 12 serving(s)
Number Of Ingredients 4
Steps:
- Drain and disguard juice off pickles. (that's right, throw the juice away).
- Cut into bite-size chunks.
- Place back into original pickle jar.
- Add sugar, tobasco and garlic.
- Put the lid on and set on kitchen counter for two days. When you think of it, shake the jar. There is no liquid added, but juice comes from the pickles after a day or two.
- Place in fridge and enjoy.
Nutrition Facts : Calories 79, Fat 0.2, Sodium 1000, Carbohydrate 19.8, Fiber 1.3, Sugar 18.1, Protein 0.7
SUGAR FREE REFRIGERATOR BREAD & BUTTER PICKLES
I couldn't find a good recipe for sugar free sweet pickles anywhere on the internet, so I combined a bunch of different recipes and added a couple twists of my own. These are ready to eat in 3 days but taste better if allowed to sit for 7 days.
Provided by PAUL P.
Categories Weeknight
Time 5m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 8
Steps:
- Put the salt and spices in the jar. Add layers of cucumber chunks and onions. Fill to within 1/2 inch of the top. Mix vinegar and Splenda. Pour over cucumbers and onions to cover. You may need a little more of the Splenda Vinegar mix to cover the vegetables if they aren't packed tightly in the jar. Add lid and ring and shake to distribute the spices and salt. Refrigerate for 7 days, shaking jar for a few seconds each day. These will keep for at least 4 months in the refrigerator.
Nutrition Facts : Calories 15.9, Fat 0.1, Sodium 220.5, Carbohydrate 2.4, Fiber 0.3, Sugar 1.1, Protein 0.4
EASY SUGAR FREE SWEET AND SPICY PICKLES
Diabetes Runs in My Family and A Lot of My Friends Are Diabetic...So These Pickles Were Created with Them in Mind...Enjoy!
Provided by Tami Conklin
Categories Other Sauces
Time 5m
Number Of Ingredients 9
Steps:
- 1. Put 1 Tablespoon of Pickling Spice, 1/4 Tsp. of Cinnamon and The Dill In The Bottom of A 1 Pint Mason Jar.
- 2. Then Add The Garlic Slices, The Onion Slices and Then Cucumber Sliced On Top Of The Spices.
- 3. Now Put the 4 Tablespoons of Water, The White Vinegar and The 12 Packets of Splenda Into A Small Pot and Heat to A Boiling Point and Remove from the Stove. Do Not Cool This Liquid, Pour It Directly Over the Top of The Cucumbers in the Jar Filling Almost to the Top, Leave About 1/2 to 3/4 Inch Space. Using A Towel to Hold The Jar (PLEASE BE CAREFUL - IT WILL BE HOT)Put The Inner and Outer Lid On The Jar and Screw Down Tighlty. Turn Jar Back and Forth 3 - 4 Times to Mix the Ingredients and Then Sit It Upside Down On It's Lid and Let Sit Until Jar Is Completely Cool to The Touch.
- 4. Then Refrigerate for 3 Days Before Opening to Cure. No Tasting Before They Are Done. They Will Be Good!
- 5. Note: The Longer They Stay In The Refrigerator, The Sweeter They Get.
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- Stir the vinegar, hot water, and salt together until the salt has completely dissolved. Set this brine aside.
- Layer all of the other ingredients in a wide-mouth quart jar as follows: spices and herbs, garlic, jalapeno, onions, and cucumbers.
- Pour the brine over the top, filling the jar to the bottom of its neck and completely covering the cucumbers. You will not use all of the brine. (Watch the video below if you need a visual!)
- Put the lid on the jar, give it a gentle shake, and refrigerate. These pickles are best after sitting in the fridge for around a week, but you can start enjoying them in 3-5 days if you're feeling impatient. :)
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