Monday, June 8, 2015

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




  • Small cucumber





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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