Sweet Pickles With Splenda Recipes

SUGAR FREE REFRIGERATOR BREAD & BUTTER PICKLES

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.

EASY SUGAR FREE SWEET AND SPICY PICKLES

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.

SPLENDA/SUCRALOSE SWEET PICKLE RELISH

Steps:

• Finely dice unpeeled cucumbers, pared peppers and pared onions and place all in large bowl.
• Sprinkle the salt over the vegetables.
• Cover with cold water and let stand for 2 hours.
• Drain vegetables well.
• In a large pot, combine Splenda, vinegar and pickling spices.
• Bring to a boil.
• Add vegetables to the pot, and adding, if necessary, just enough water to cover vegetables.
• Bring back to a boil and simmer for 10 minutes.
• Put relish into jars using a slotted spoon adding as much or as little of the brine as you like remembering that you need to leave 1/4" to 1/2" head space.
• Process in a hot water bath.

SWEET PICKLE RELISH

Steps:

• To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
• I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
• Put all the vegetables in a large bowl.
• Sprinkle the salt over the chopped vegetables.
• Cover with cold water and let stand for 2 hours.
• Drain vegetables well, then press out as much liquid as possible.
• In a large pot, combine sugar, vinegar and seeds.
• Bring to a boil.
• Add vegetables.
• Bring back to a boil and simmer for 10 minutes.
• Using a slotted spoon, put into pint jars according to standard canning procedures.
• (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
• Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).

SWEET PICKLES WITH SPLENDA RECIPE

Steps:

• 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)