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7/2/08 10:33 P

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Timber Ridge Pickles
(pg 21)

9 cups thinly sliced cucumbers
1 1/2 tablespoons pickling salt
3 cups Splenda Granular
2 cups cider vinegar
1 cup water
1 1/2 tablespoons mixed pickling spices
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

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.

Makes about 4 pints
Each 1 tablespoon serving equals:
HE: 4 Optional Calories
4 Calories; 0 gm fat; 0 gm protein; 1 gm carbohydrates; 82 mg Sodium; 1 mg calcium; 0 gm fiber
Diabetic Exchanges: 1 Free Food

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