Makes 24 Servings
7 pickling cucumbers, quartered
1 cup water
1/2 cup rice vinegar
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon kosher salt
1 whole clove
1 teaspoon mustard seed
1 teaspoon whole black peppercorns
1 teaspoon peeled, chopped fresh ginger
1/2 jalapeno pepper, seeded and chopped
2 garlic cloves
Place quartered pickles in a clean 1-quart canning jar. Set aside.
Combine remaining ingredients in a small saucepan. Simmer over low heat until salt dissolves.
Pour hot pickling juice over pickles to fill jar. Cover tightly with lid and refrigerate 4 to 5 days before serving. Pickle flavor and sweetness intensity increase over time.
- Calories from Fat
- Total Fat
- Saturated Fat
- Total Carbs
- Dietary Fiber