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7/2/08 10:32 P

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Ice Water Pickles
(pg 19)

5 cups thickly sliced cucumbers
4 cups ice water
3 cups white distilled vinegar
2 tablespoons pickling salt
2 cups Splenda Granular
2 tablespoons dried onion flakes
1 tablespoon yellow mustard seeds
1 teaspoon celery seed

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.

Makes 3 pints
Each 1 tablespoon serving equals:
HE: 4 Optional Calories
4 Calories; 0 gm Fat; 0 gm Protein; 1 gm Carbohydrates, 145 mg Sodium, 3 mg Calcium, 0 gm Fiber
Diabetic Exchanges: 1 Free Food

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