[Pote05]

Here is one I found!


No-Sugar Added Sweet Cucumber Pickle Slices

31/2 pounds of pickling cucumbers

1 pound Red onions

boiling water to cover sliced cucumbers

4 cups cider vinegar (5%)

3 cups Splenda

1 tablespoon canning salt

1 cup water

1 tablespoon mustard seed

1 tablespoon whole allspice

1 tablespoon celery seed

4 one-inch cinnamon sticks

Yield: About 4 or 5 pint jars.

Procedure:

1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Wash cucumbers and onions. Slice 1/16th-inch off the blossom ends and discard. Slice cucumbers into 1/4-inch thick slices. Slice onions in mixed sizes. Pour boiling water over the cucumber slices and onions let stand 5 to 10 minutes. Drain off the hot water and pour cold water over the cucumbers. Let cold water run continuously over the cucumber slices, or change water frequently until cucumbers are cooled. Drain slices well.

3. Mix vinegar, 1 cup water, Splenda¿ and all spices in a 10-quart Dutch oven or stockpot. Bring to a boil. Add drained cucumber & onions slices carefully to the boiling liquid. Return to a boil.

4. Place one cinnamon stick in each jar, if desired. With a slotted spoon, fill hot pickle slices into clean, hot pint jars, leaving 1/2-inch headspace. Cover with boiling hot pickling brine, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

5. Process in a boiling water canner. Pint jars 10 minutes (for elevations 0-1,000 feet) or 15 minutes (for elevations 1,001-6,000 feet). Let cool, undisturbed, 12 to 24 hours and check for seals.