In a large glass or plastic bowl, combine cucumbers and pickling salt. Cover with a clean cloth and let set at room temperature for 3 hours. Rinse and drain well.
In a medium saucepan, combine Splenda, vinegar, water, pickling spices, cinnamon and cloves. Bring mixture to a boil, stirring occasionally. Evenly pack cucumbers into hot sterilized pint canning jars. Carefully ladle hot vinegar solution into jars, leaving a 1/2 inch headspace. Seal and process in a boiling water canner for 5 minutes.
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