My wife is a diebetic so we decided to try these pickles that use an artificial sweetener. Nice part is they taste great and don't have that artificial sweetener aftertaste.
Thoroughly wash cucumbers, scrubbing lightly with a soft vegetable brush and removing all dirt and sand. Discard stem and blossom ends. Slice crosswise into 1/8 inch thick coins. Peel and slice onions to the same thickness. Layer cucumbers and onions in a glass or stainless steel container, lightly sprinkling each layer with pickling salt. Cover and let stand in a cool place 3 hours.
Drain cucumbers and onions; rinse in cool water and drain thoroughly.
Prepare pickling liquid - combine vinegar, artificial sweetener, celery seed, mustard seed and turmeric and bring to a boil. Add vegetables and return to a boil. Remove from heat.
Using a slotted spoon pack vegetables into hot jar to within 1/2 inch of top rim. Add hot pickling liquid to cover vegetables to within 1/4 inch of top rim (headspace). Using a nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness.
Center snap lid on jar; apply screw band securely and firmly until resistance is met - fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining jars.
Cover canner; bring water to a boil. At altitudes up to 1000 ft, process - boil filled jars - 10 minutes. Remove jars without tilting. Cool upright, undisturbed for 24 hours. Do not retighten screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars as desired. Label and store jars in a cool dark place.
Yield 6 pint jars or 3 quart jars.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 30 | ||
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Calories: 38 | ||
Calories from Fat: 10 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1264.7mg | 44 % | |
Potassium 169.2mg | 4 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.3g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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