SALADS: SWEET & CRUNCHY DELI-STYLE PICKLES (click here to print)

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Servings Per Recipe: 24
Serving Size: 1 pickle wedge
INGREDIENTS

• 7 pickling cucumbers, quartered
• 1 cup water
• ½ cup rice vinegar or plain 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 pickles 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. Cover tightly with lid and refrigerate 4-5 days before serving. Pickle flavor and sweetness intensity increase over time.

Note:  I prefer to cut them up into slices rather than wedges

24 wedges; 2 carbs

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