In a large glass or plastic bowl, combine cucumbers and ice water. Cover with a clean cloth and refrigerate for 2 hours. Rinse and drain well. Evenly pack cucumbers into hot sterilized pint canning jars.
In a large saucepan, combine vinegar, pickling salt, and Splenda. Add onion flakes, mustard seeds, and celery seed. Mix well to combine. Bring mixture to a boil, stirring occasionally. Lower heat and simmer for 10 minutes, stirring often. Carefully ladle hot vinegar solution into jars, leaving a 1/2-inch headspace. Seal and process in a boiling water canner for 8 minutes.
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