Ingredients

7 pickling cucumbers quartered

1 C water

½ C rice vinegar

1/3 C splenda

1 Tbsp kosher salt

1 whole clove in each jar

1 tsp mustard seed

1 tsp whole black peppercorns

1 tsp chopped fresh ginger

½ jalapeno seeded and chopped

2 cloves garlic for a pint or 1 clove for ½ pint

Preparation

  1. Place quartered pickles in a 1 quart canning jar.

  2. Combine reaming 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.