Best Sweet Pickles With Splenda Recipes

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SWEET PICKLES WITH SPLENDA RECIPE



Sweet Pickles with Splenda Recipe image

Provided by mamacasma

Number Of Ingredients 8

5 c. thinly sliced cucumbers (peel on) approx. 3 large
2 tbsp pickling salt.
Stir salt and cucumber slices together and let stand for at least 2 hours or overnight (I found overnight was better)
BRINE
I c. white vinegar
1 tsp celery seed
1 tsp onion salt (I use onion powder, pickles have enough salt)
1-1/2 c. Splenda

Steps:

  • Mix together the ingredients and bring to a boil either on the stove or in the microwave on HIGH for about 6 minutes, stirring after 3 minutes. Let cool. OR boil only the first 3 ingredients for specified time and when cool, stir in Splenda until dissolved. Rince cucumbers thoroughly to remove as much of the pickling salt as possible, using warm then cold rinsing waters. Pack in jars or plastic containers. Pour the brine over the slices(don't forget to leave 1/4-1/2" headroom for freezing)and seal. Freeze. For best taste, these pickles must be frozen before eating.Once frozen, these pickles can be thawed and used immediately and are always crunchy.MAKES ABOUT 5 CUPS. NOTE: FOR PEOPLE WHO DO NOT NEED TO USE SWEETNER, REPLACE IT WITH SAME AMOUNT OF WHITE SUGAR(INSTANT DISSOLVING IF U CAN FIND IT)

SPLENDA/SUCRALOSE SWEET PICKLE RELISH



Splenda/Sucralose Sweet Pickle Relish image

At my house, we needed to take the sugar out of our diet. I wanted to find a suitable sweet pickle relish that would suit my pre-diabetic hubby. Well, I think I found it! The first time I made it, I ate some, while it was still warm, on some crackers. I suppose that green bell peppers would work, but I used a combination of yellow, orange and red peppers for the eye appeal. Yummy!

Provided by bobbeck

Categories     Lunch/Snacks

Time 10h

Yield 3 pints, 96 serving(s)

Number Of Ingredients 7

4 cups cucumbers, chopped
3 cups onions, chopped
2 cups bell peppers (any combination of green, yellow, orange and or or red, chopped)
1/4 cup kosher salt
1 3/4 cups Splenda sugar substitute (granulated)
1 cup cider vinegar
2 tablespoons pickling spices

Steps:

  • Finely dice unpeeled cucumbers, pared peppers and pared onions and place all in large bowl.
  • Sprinkle the salt over the vegetables.
  • Cover with cold water and let stand for 2 hours.
  • Drain vegetables well.
  • In a large pot, combine Splenda, vinegar and pickling spices.
  • Bring to a boil.
  • Add vegetables to the pot, and adding, if necessary, just enough water to cover vegetables.
  • Bring back to a boil and simmer for 10 minutes.
  • Put relish into jars using a slotted spoon adding as much or as little of the brine as you like remembering that you need to leave 1/4" to 1/2" head space.
  • Process in a hot water bath.

Nutrition Facts : Calories 3.9, Sodium 295.2, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 0.1

EASY SUGAR FREE SWEET AND SPICY PICKLES



Easy Sugar Free Sweet And Spicy Pickles image

Diabetes Runs in My Family and A Lot of My Friends Are Diabetic...So These Pickles Were Created with Them in Mind...Enjoy!

Provided by Tami Conklin

Categories     Other Sauces

Time 5m

Number Of Ingredients 9

1 european seedless cucumber somewhat thinly sliced (meaning not see thru thin and not fat)
2 full thin slices of a small sweet onion
1 small clove of garlic thinly sliced
1 tablespoon of pickling spice
1/2 teaspoon of dry dill
1/4 tsp. of cinnamon
4 tablespoons of water
1 cup of white vinegar
12 single packets of splenda (optional - you may use less depending on the sweetness you like)

Steps:

  • 1. Put 1 Tablespoon of Pickling Spice, 1/4 Tsp. of Cinnamon and The Dill In The Bottom of A 1 Pint Mason Jar.
  • 2. Then Add The Garlic Slices, The Onion Slices and Then Cucumber Sliced On Top Of The Spices.
  • 3. Now Put the 4 Tablespoons of Water, The White Vinegar and The 12 Packets of Splenda Into A Small Pot and Heat to A Boiling Point and Remove from the Stove. Do Not Cool This Liquid, Pour It Directly Over the Top of The Cucumbers in the Jar Filling Almost to the Top, Leave About 1/2 to 3/4 Inch Space. Using A Towel to Hold The Jar (PLEASE BE CAREFUL - IT WILL BE HOT)Put The Inner and Outer Lid On The Jar and Screw Down Tighlty. Turn Jar Back and Forth 3 - 4 Times to Mix the Ingredients and Then Sit It Upside Down On It's Lid and Let Sit Until Jar Is Completely Cool to The Touch.
  • 4. Then Refrigerate for 3 Days Before Opening to Cure. No Tasting Before They Are Done. They Will Be Good!
  • 5. Note: The Longer They Stay In The Refrigerator, The Sweeter They Get.

SUGAR FREE REFRIGERATOR BREAD & BUTTER PICKLES



Sugar Free Refrigerator Bread & Butter Pickles image

I couldn't find a good recipe for sugar free sweet pickles anywhere on the internet, so I combined a bunch of different recipes and added a couple twists of my own. These are ready to eat in 3 days but taste better if allowed to sit for 7 days.

Provided by PAUL P.

Categories     Weeknight

Time 5m

Yield 1 quart, 16 serving(s)

Number Of Ingredients 8

2 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon whole mixed pickling spice
1/4 teaspoon celery seed
1 onion, thinly sliced
2 -4 cucumbers (depending on their size)
1 1/2 cups Splenda granular
2 cups white vinegar, 5% acidity

Steps:

  • Put the salt and spices in the jar. Add layers of cucumber chunks and onions. Fill to within 1/2 inch of the top. Mix vinegar and Splenda. Pour over cucumbers and onions to cover. You may need a little more of the Splenda Vinegar mix to cover the vegetables if they aren't packed tightly in the jar. Add lid and ring and shake to distribute the spices and salt. Refrigerate for 7 days, shaking jar for a few seconds each day. These will keep for at least 4 months in the refrigerator.

Nutrition Facts : Calories 15.9, Fat 0.1, Sodium 220.5, Carbohydrate 2.4, Fiber 0.3, Sugar 1.1, Protein 0.4

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