Saturday, February 27, 2016

Pickled Cucumbers

1/2 cup rice or white distilled vinegar
1 tbsp. Splenda
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1 Cucumber (English or pickling) sliced
3-4 fresh dill sprigs chopped
1/4 tsp dried black peppercorns
2-3 bulbs of garlic peeled
1/2 cup chopped red onion

Mix together in a pot: vinegar, Splenda, salt, pepper and red pepper. Bring to boil then remove from heat and allow to cool. Place remaining ingredients In jars or ziplock baggies and cover with vinegar mixture and seal. Shake jars or bags gently every 30 mins for 2 hours. Remove from containers and serve immediately.

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