Sweet and Crunchy Deli-Style Pickles |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Recipe from Splenda. I have been making a variation of this same type of non-canning recipe for years. You can adjust the sweetener or jalapenos to what you like. Ingredients:
7 kirby cucumbers or 7 pickling cucumbers, quartered |
1 cup water |
1/2 cup rice vinegar |
1/3 cup splenda granular |
1 tablespoon kosher salt |
1 whole clove |
1 teaspoon mustard seeds |
1 teaspoon whole black peppercorn |
1 teaspoon peeled chopped fresh ginger |
1/2 jalapeno pepper, seeded and chopped |
2 garlic cloves |
Directions:
1. Place quartered pickles in a clean 1-quart canning jar. Set aside.
2. Combine remaining ingredients in a small saucepan. Simmer over low heat until salt dissolves.
3. Pour hot pickling juice over pickles to fill jar. Cover tightly with lid and refrigerate 4-5 days before serving. Pickle flavor and sweetness intensity increase over time.
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