Quick Sweet and Crunchy Deli-Style Pickles

[wendysgoodnews]

These are quick ready to eat in 4-5 days.  I liked that I didn't need to use a hot bath for the jars.  If you would like them less spicy hot decrease the jalapenos and the black peppercorns.

SWEET AND CRUNCHY DELI-STYLE PICKLES

7 pickling cucumbers, quartered
1 c. water
1/2 c. vinegar
1/3 c. splenda
1 Tbs kosher salt
1 whole clove garlic
1 tsp. mustard seed
1 tsp. whole black peppercorn
1 tsp. peeled, chopped fresh ginger
1/2 jalapeno pepper, seeded and chopped
1 whole clove


1.  Place quartered pickles in a clean 1 quart canning jar.  Set aside.
2.  Combine remaining ingredients in a small saucepan.  Simmer over low heat untl salt dissolves.
3.  Pour hot pickling juice over pickles to fill jar.  Cover tightly with lid and refrigerate 4-5 days before serving.  Pickle flavor and sweetness intensity  increase over time.

[southernyankee]

wendysgoodnews,
Thanks for posting this recipe. It sounds great.

I think you left one word out of the title, though: "easy."  That is one reason I have already added this recipe to my LDL file.
Easy - yes, that's what I think. Especially, the part about not having to use a hot bath for the jars....the whole canning procedure has been a bad memory for me since childhood.....I hated having to do it and my Mom was not the easiest person to learn from or work with. So just refrigerating the pickles really appeals to me. And I will make these.

One quick question: do you think Stevia could be substituted for the splenda without problems?

southernyankee

[wendysgoodnews]

I would think any type of non sugar sweetener would work as long as it can stand up to being heated.
I agree with you about the easy part.