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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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These are very good pickles, and very easy to make, just what I like!! To prepare with sugar, omit the water. and use 3 3/4 cups granulated sugar. Ingredients:
7 lbs field cucumbers (7-9) |
bernardin sweet pickle mix (1 package) |
3 3/4 cups vinegar |
1 cup water |
3 cups splenda sugar substitute |
Directions:
1. 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.
2. 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.
3. Fill jars following directions in product insert and leaving 1/2 inch headspace.
4. Refrigerated: Cool jars 1 hour. Store in refrigerator for 3 months.
5. Shelf Stable: Heat Process - Boil filled jars - in boiling water canner for 10 minutes. Cool, Check seals.
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