For this homemade deli-style condiment, fresh cucumbers are pickled
in vinegar and flavored with fresh ginger, jalapenos and garlic. To
achieve the best flavor and sweetness, refrigerate jarred pickles for
4 to 5 days.
7 pickling cucumbers, quartered
1 cup water
1/2 cup rice vinegar
1/3 cup SPLENDA No Calorie Sweetener, Granulated
1 Tbsp kosher salt
1 whole clove
1 tsp mustard seed
1 tsp whole black peppercorns
1 tsp peeled, chopped fresh ginger
1/2 jalapeno pepper, seeded and chopped
2 garlic cloves
Place quartered pickles in a clean 1-quart canning jar. Set aside.
Combine remaining ingredients in a small saucepan. Simmer over low
heat until salt dissolves.
Pour hot pickling juice over pickles to fill jar. Cover tightly with
lid and refrigerate 4 to 5 days before serving. Pickle flavor and
sweetness intensity increase over time.
Servings: 24
Nutrition Info Per Serving (1/24 of recipe):
10 Calories, 0 Calories from Fat, 0g Saturated Fat, 0mg Cholesterol,
240mg Sodium, 2g Total Carbs, 1g Dietary Fiber, 1g Sugars, 0g Protein
Exchanges per Serving: Free
Recipe courtesy of Splenda, Inc. Splenda is a no-calorie sweetener
made from sugar that is suitable for diabetics.
From: www.splenda. com
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