Mom's Bread and Butter Pickles

[Guest guest]

Mom's Bread and Butter Pickles

Makes about 4 pints

8 cups peeled and thinly sliced pickling cucumbers (about 3 pounds)

11/2 cups sliced onion

1 large clove garlic

21/2 tablespoons pickling salt

3 cups ice cubes

2 cups Splenda

1 teaspoon ground turmeric

1 teaspoon celery seeds

1 tablespoon yellow mustard seeds

11/2 cups apple cider vinegar

In a large glass or plastic bowl, combine cucumbers, onion, garlic and

pickling salt. Evenly arrange ice cubes over top. Cover with a clean cloth

and leave at room temperature for 3 hours. Remove garlic. Place mixture in a

large colander, rinse and drain well.

Meanwhile, sterilize 4 pint jars. Place them right side up on the rack in a

boiling-water canner. Fill the jars and canner with hot (not boiling) water

to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less

than 1,000 feet. At higher elevations, boil 1 additional minute for each

additional 1,000 feet elevation. Keep in hot water until needed, drain.

Prepare lids as manufacturer directs.

In a large saucepan, comine Splenda, turmeric, celery seeds, mustard seeds

and vinegar. Add drained cucumber mixture. Mix well to combine. Cook over

medium heat for 5 minutes, stirring occasionally.

Carefully ladle hot mixture into a hot jar, leaving 1/2-inch head space.

Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining

jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000

to 6,000 feet; 20 minutes above 6,000 feet). -- From " Cooking Healthy With

Splenda " by Jo M. Lund with Barbara Alpert