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Bread and Butter Pickle Chunks
"Preserving The Best At Timber Ridge Farm” by JoAnna Lund"
8 cups thickly sliced cucumbers
4 cups sliced white onion
2 1/2 tablespoons pickling salt
2 cups ice cubes
2 cups Splenda Granular
1 1/2 cups cider vinegar
1/2 cup water
1 tablespoon yellow mustard seeds
3/4 teaspoon ground turmeric
3/4 teaspoon celery seed
In a large glass or plastic bowl, combine cucumbers, onion, and pickling salt. Evenly arrange ice cubes over top.
Cover with a clean cloth and refrigerate for 3 hours. Rise and drain well.
In a large saucepan, combine Splenda, vinegar, water, mustard seeds, turmeric, and celery seeds. Add drained
cucumber mixture. Mix well to combine. Bring mixture to a boil, stirring occasionally. Carefully ladle hot mixture
into hot sterilized pint canning jars, leaving a 1/2 inch headspace. Seal and process in a boiling water canner for 10
Makes about 5 pints
Each 1 tablespoon serving equals:
HE: 4 Optional Calories
4 Calories; 0 gm Fat; 0 gm Protein; 1 gm Carbohydrates; 137 mg Sodium; 3 mg Calcium; 0 gm Fiber
Diabetic Exchanges: 1 Free Food