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“These are very good pickles, and very easy to make, just what I like!! To prepare with sugar, omit the water. and use 3 3/4 cups granulated sugar.”
READY IN:
20mins
YIELD:
4 jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel cucumbers, discaardng 1-inch from ends. Cut in half lengthwise. With spoon, scrape seeds from cucumbers. Cut into 3/4-inch slices making cups.
  2. In a large saucean, combine Sweet Pickle Mix, vinegar, water and Splenda. heat to a full rolling boil. Add cucumbers; turn off heat. Cover and let stand 5 minutes.
  3. Fill jars following directions in product insert and leaving 1/2 inch headspace.
  4. Refrigerated: Cool jars 1 hour. Store in refrigerator for 3 months.
  5. Shelf Stable: Heat Process - Boil filled jars - in boiling water canner for 10 minutes. Cool, Check seals.

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