2 c Cucumber slices (1/8″ thick) 1/2 c Water
1/2 c Thin onion slices 3/4 ts Mustard seed (1/2 tsp dry)
1/2 Clove garlic (1/4 tsp pwdr) 1/2 ts Celery seed
1 tb Pickling salt 1/4 ts Tumeric
1 c Ice cubes (or more) 8 ts Sugar equiv. liquid sweetenr
1/2 c Cider vinegar
Liquid artificial sweetener equivalent – see package directions for
your product. Tested with 1/4 amount of SugarTwin June/93 by E.R. and
taste tested by 4 family members. Tumeric gives the pickles quite a
bright color.
Combine cucumber, onion and garlic in a glass bowl. Sprinkle with
pickling salt. Cover with ice cubes. Let stand in a cool place, at
least 6 hours or overnight.
Drain well. Combine vinegar, water, mustard seed, celery seed and
tumeric in a large saucepan. Bring to a boil; add drained cucumber
mixture; return to a boil and cook 2 min. Discard garlic clove.
Stir in sweetener. Spoon into hot sterilized jars. Wipe jar rims.
Seal. Store in a cool, dark, dry place.
Makes about 2 cups, each serving 1/4 cup (1++ Extra, not counted in
meal plan) 2 g carbohydrate, 8 calories
Yields
8 servings
