OT: Fridge pickles made with Splenda

Here's a recipe I found. Haven't tried but will soon!

Fridge Pickles made with Splenda

5 med size cucumbers, wash, dry, cut in thin slices and put in large bowl or jar.

1 med onion, chopped

1 large sweet red or green bell pepper, cut in 1/4 strips

1 TBSP salt

1 2/3-2 cups Splenda

1 1/2 cup white vinegar

3/4 tsp mustanrd seed, optional

3/4 tsp celery seed, optional

1/4 tsp ground mustard, optional

In a smaller bowl combine all other ingredients and mix well. Pour over cucumbers and mix thoroughly. Put an air tight lid on bowl to store in fridge. Stir a few times before ready to serve. Best if left to chill for a few hours before serving. (Note from Karen: My mom always just sliced and added more cucs to the "mix" in the fridge) Sounds like a lot of Splenda; I may try using less.

I'm going to try a smaller batch first to see how it goes.

Thanks for the recipe.  I'm going to save this.

I make it frequently and enjoy the crunchy.  I have made this for years, long before Splenda.  Delicious side to the proteins.  Enjoy!!!

i make these every summer and keep in the frig....if you want something a little different you take some of them out and mix sour cream in with them... makes a dressier dish for company...when taking the ones out of the original dont get any of the juice....

Thank you!  I copied this and will try it a soon as I get the optional seeds.   I luv pickles!

JOY

I posted the other day but do not see it.
I made "splenda" canned pickles and also made blueberry jam with splenda. They all did good. They were a good seller at the church bazzar.

I can't wait until I get enough cucumbers to try this one!

Karen this sounds YUMM-O! I am glad to get some of the recipes that you use Splenda in! But I have tried it in muffins and cake and I am not impressed! I loved it in the grape jelly I made but not when I made the cake and muffins. Does anyone know why? Has anyone else had problems with this? Michelle