Author: Sorting Last Post on Top ↓ Message:
SKYBOYSMOM Posts: 1,152
7/2/08 10:31 P

My SparkPage
Send Private Message
Bread and Butter Pickle Chunks
"Preserving The Best At Timber Ridge Farm” by JoAnna Lund"
(pg 31)

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

Page: 1 of (1)  

Report Innappropriate Post

Other Healthy Exchanges Recipes Posts

Topics: Last Post:
FISH 6/30/2015 3:54:39 PM
FISHERMAN'S CATCH 6/30/2015 3:53:24 PM
SALADS 7/1/2015 4:35:50 PM

Thread URL:

Review our Community Guidelines

x Lose 10 Pounds by September 15! Get a FREE Personalized Plan