Stevia Sweet Pickles For Canning Recipes

CANNING SWEET PICKLES

Steps:

• Slice cucumbers in chips.
• Fill your jar with vinegar, salt, sugar, and pickling spice.
• Close up jar and stor for 8 weeks or longer.
• Open jar after 8 weeks and Enjoy!

STEVIA SWEET PICKLES FOR CANNING

Steps:

• Scrub cucumbers, quarter them lengthwise, and place them in a large glass bowl with salt and cover with ice water. Mix to dissolve salt. Ensure all cucumbers are submerged (use a dinner plate to hold them down) and put them in the refrigerator for several hours or overnight.
• Bring canner water to a boil. Throughly wash 6 pint canning jars and lids, and place them in the water. Ensure the water level covers the caps on the jars. Leave them in simmering water until ready to fill.
• Drain cucumbers and rinse 2 or 3 times in cold water. Set aside.
• Bring vinegar, water, and 1 tsp Kosher salt to a boil. Add onion and cheesecloth filled with pickling spice. Reduce heat to a simmer. Add stevia and stir until dissolved.
• Bring the canner rack up and raise the heat to boil. Take one jar out of the rack, draining the water. Add optional garlic to the jar and fill with cucumbers. (It is easier to turn the jar on its side to do this.) Fill jar with simmering pickling liquid, leaving 1/2 inch head space.
• Slide a nonmentallic spatula or a chopstick between the cucumbers in the jar to release air pockets. Repeat a few times.
• Remove a 2 piece lid from the hot water. Wipe jar rim and lid with a clean dry cloth. Screw the lid band down, just until resistence is met. Set the jar into the rack and repeat from step 5 until all jars are filled.
• Lower the rack into the canner pot and put the lid on. Start a timer for 15 minutes and process the jars at a gentle but steady boil.
• After 15 minutes, raise canner rack and carefully remove the jars, setting them on a dry towel to cool. Do not jar, shake or tip jars. Leave them be for 24 hours.

SWEET PICKLES WITH SPLENDA RECIPE

Steps:

• Mix together the ingredients and bring to a boil either on the stove or in the microwave on HIGH for about 6 minutes, stirring after 3 minutes. Let cool. OR boil only the first 3 ingredients for specified time and when cool, stir in Splenda until dissolved. Rince cucumbers thoroughly to remove as much of the pickling salt as possible, using warm then cold rinsing waters. Pack in jars or plastic containers. Pour the brine over the slices(don't forget to leave 1/4-1/2" headroom for freezing)and seal. Freeze. For best taste, these pickles must be frozen before eating.Once frozen, these pickles can be thawed and used immediately and are always crunchy.MAKES ABOUT 5 CUPS. NOTE: FOR PEOPLE WHO DO NOT NEED TO USE SWEETNER, REPLACE IT WITH SAME AMOUNT OF WHITE SUGAR(INSTANT DISSOLVING IF U CAN FIND IT)