Bread and Butter Pickles

Makes: 2 pints

Prep Time: 2 hours 15 min
Cook Time: 20 min
Est. WW pts: 0

1 cup white vinegar

1 cup cider vinegar

1 cup artificial sweetener (Splenda®)
3/4 cup water

1 tsp mustard seed

1 tsp celery seed

Pinch of saffron

1 ½ tsp pickling salt

 ½ tsp dried minced onion

8 pickling cucumbers
(For best results add Pickle Crisp - 1/8 tsp per Pint)

Prep:

1)      Using a mandolin, thinly slice cucumbers. Place in canning jars. Add 1/4 tsp dried onion to each jar.

Cooking
In a small saucepan, add remaining ingredients. Bring to a boil.

4)      Simmer until sugar is dissolved and spices start opening up, approx. 15 minutes.

5)      Add liquid from saucepan to cucumbers making sure to cover the cucumbers.

6)      Seal immediately. Wait until jars have cooled before placing in the refrigerator.

7)      Cucumbers will begin to pickle within a few hours. Wait about 2-3 days for best taste. Will keep for 4-5 weeks in the refrigerator.

My tongue is smiling. ~Abigail Trillin