Sweet And Crunchy Deli Style Pickles Recipe No Calorie Sweetener Sugar Substitute Splenda Sweeteners

EASY SUGAR FREE SWEET AND SPICY PICKLES

Easy Sugar Free Sweet And Spicy Pickles image

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

Time 5m

Number Of Ingredients 9

Ingredients

1 european seedless cucumber somewhat thinly sliced (meaning not see thru thin and not fat)
2 full thin slices of a small sweet onion
1 small clove of garlic thinly sliced
1 tablespoon of pickling spice
1/2 teaspoon of dry dill
1/4 tsp. of cinnamon
4 tablespoons of water
1 cup of white vinegar
12 single packets of splenda (optional - you may use less depending on the sweetness you like)

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.

SUGAR FREE REFRIGERATOR BREAD & BUTTER PICKLES

Sugar Free Refrigerator Bread & Butter Pickles image

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

Ingredients

2 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon whole mixed pickling spice
1/4 teaspoon celery seed
1 onion, thinly sliced
2 -4 cucumbers (depending on their size)
1 1/2 cups Splenda granular
2 cups white vinegar, 5% acidity

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

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