Directions:
- Peel cucumbers, discaardng 1-inch from ends. Cut in half lengthwise. With spoon, scrape seeds from cucumbers. Cut into 3/4-inch slices making cups.
- In a large saucean, combine Sweet Pickle Mix, vinegar, water and Splenda. heat to a full rolling boil. Add cucumbers; turn off heat. Cover and let stand 5 minutes.
- Fill jars following directions in product insert and leaving 1/2 inch headspace.
- Refrigerated: Cool jars 1 hour. Store in refrigerator for 3 months.
- Shelf Stable: Heat Process - Boil filled jars - in boiling water canner for 10 minutes. Cool, Check seals.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.9 Kcal (1829 kJ) | ||
| Calories from fat | 282.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.41g | 48% | |
|---|---|---|---|
| Cholesterol | 66.14mg | 22% | |
| Sodium | 720.13mg | 30% | |
| Potassium | 5.6mg | 0% | |
| Total Carbs | 22.21g | 7% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 6.7g | 27% | |
| Protein | 15.05g | 30% | |
| Calcium | 85.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 79.93 Kcal (335 kJ) | ||
| Calories from fat | 51.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 48% | |
|---|---|---|---|
| Cholesterol | 12.1mg | 22% | |
| Sodium | 131.74mg | 30% | |
| Potassium | 1.02mg | 0% | |
| Total Carbs | 4.06g | 7% | |
| Sugars | 0.06g | 1% | |
| Dietary Fiber | 1.23g | 27% | |
| Protein | 2.75g | 30% | |
| Calcium | 15.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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