STREAMING NOW: Carnivorous

No-Sugar Added Sweet Cucumber Slices T-R-L

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Standing time of 12-14 hours not included in cooking time.”
READY IN:
45mins
YIELD:
4-5 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and rinse pint canning jars; keep hot until ready to use.
  2. Prepare lids according to manufacturer's directions.
  3. Wash cucumbers and slice 1/16th-inch off the blossom ends and discard.
  4. Slice cucumbers into 1/4-inch thick slices.
  5. Pour boiling water over the cucumber slices and let stand 5 to 10 minutes.
  6. Drain off the hot water and pour cold water over the cucumbers.
  7. Let cold water run continuously over the cucumber slices, or change water frequently until cucumbers are cooled.
  8. Drain slices well.
  9. Mix vinegar, 1 cup water, Splenda® and all spices in a 10-quart Dutch oven or stockpot.
  10. Bring to a boil and add drained cucumber slices carefully to the boiling liquid.
  11. Return to a boil.
  12. Place one cinnamon stick in each jar, if desired.
  13. With a slotted spoon, fill hot pickle slices into clean, hot pint jars, leaving 1/2-inch headspace.
  14. Cover with boiling hot pickling brine, leaving 1/2-inch headspace.
  15. Remove air bubbles and adjust headspace if needed.
  16. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
  17. Process in a boiling water canner for 10 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: