Ingredients

  • 7 pickling cucumbers, quartered
  • 1 cup water
  • 1/2 cup rice vinegar
  • 1/3 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 tablespoon kosher salt
  • 1 whole clove
  • 1 teaspoon mustard seed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon peeled, chopped fresh ginger
  • 1/2 jalapeno pepper, seeded and chopped
  • 2 garlic cloves

Directions

  1. Place quartered cucumbers in a clean 1-quart canning jar. Set aside.
  2. Combine remaining ingredients in a small saucepan. Simmer over low heat until salt dissolves.
  3. Pour hot pickling juice over pickles to fill jar.
  4. Cover tightly with lid and refrigerate 4 to 5 days before serving. Pickle flavor and sweetness intensity increase over time.

Food Exchanges: Free

Nutritional Info (per serving):
Makes 24 Servings
Calories: 10
Calories from Fat: 0
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 240mg
Total Carbs: 2g
Dietary Fiber: 1g
Sugars: 1g
Protein: 0g

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.

ADW Diabetes

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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