Sweet Crescent Pickles
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
4 jars
ingredients
- 7 lbs field cucumbers (7-9)
- bernardin sweet pickle mix (1 package)
- 3 3⁄4 cups vinegar
- 1 cup water
- 3 cups Splenda sugar substitute
directions
- 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.
- 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.
- Fill jars following directions in product insert and leaving 1/2 inch headspace.
- Refrigerated: Cool jars 1 hour. Store in refrigerator for 3 months.
- Shelf Stable: Heat Process - Boil filled jars - in boiling water canner for 10 minutes. Cool, Check seals.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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