Best 8 Sweet Pickles With Splenda Recipes

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Are you looking for a sweet and tangy treat without the added sugar? Look no further than sweet pickles with Splenda! This delightful snack is a great way to satisfy your sweet tooth without compromising your health. With just a few simple ingredients and a little bit of time, you can create a delicious batch of sweet pickles that are perfect for snacking, adding to salads, or using as a condiment. So, gather your ingredients and let's get started on making these tasty treats!

Here are our top 8 tried and tested recipes!

BREAD AND BUTTER PICKLES



Bread and Butter Pickles image

These crisp, sweet pickles are a welcome accompaniment to sandwiches and salads. When you've eaten the pickles, use the pickling liquid to add zing to dressing for potato or pasta salad.

Provided by Splenda

Categories     Splenda® Original Sweetener

Time 3h15m

Number Of Ingredients 9

2 pounds 4" to 5" cucumbers, cut into ¼" slices
1 medium onion, thinly sliced
3 tablespoons kosher salt
2 ½ cups white vinegar
1 ¼ cups Splenda® Granulated Sweetener
1 tablespoon whole mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
½ teaspoon whole cloves

Steps:

  • To prepare for water-bath canning:
  • Wash 3 pint jars and lids in hot soapy water; rinse with warm water.
  • Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
  • Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
  • Remove and drain jars and lids, one at a time, as needed for filling.
  • To make the pickles:
  • Place cucumbers and onions in a glass bowl. Sprinkle with the salt and toss to combine. Let stand at room temperature 2 hours. Drain vegetables, rinse, and drain again. Blot dry using paper towels.
  • In a large, heavy stock pot, combine vinegar, Splenda Sweetener, mustard seeds, celery seeds, turmeric, and cloves. Bring to a boil over medium-high heat. Add cucumbers and onions and return to a boil.
  • To can the pickles:
  • Pack hot vegetables immediately into prepared jars using a slotted spoon, leaving ½" of headspace at top of jars. Ladle pickling liquid into jars, leaving ½" of headspace.
  • Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.
  • Place jars on rack in canning pot. (Water must cover jars by at least 1"; add boiling water, if necessary.) Cover; bring water to a gentle boil.
  • Process for 15 minutes. Remove jars and place upright on a towel to cool completely.
  • After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
  • Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.

Nutrition Facts : Calories 15 calories

SWEET AND CRUNCHY DELI-STYLE PICKLES



Sweet and Crunchy Deli-Style Pickles image

For this homemade deli-style condiment, fresh cucumbers are pickled in vinegar and flavored with fresh ginger, jalapenos and garlic. To achieve the best flavor and sweetness, refrigerate jarred pickles for 4 to 5 days.

Provided by Splenda

Categories     Splenda® Original Sweetener

Number Of Ingredients 11

7 pickling cucumbers, quartered lengthwise
1 cup water
½ cup rice vinegar
⅓ cup Splenda® Granulated Sweetener
½ jalapeno pepper, seeded and chopped
2 garlic cloves
1 teaspoon peeled and chopped fresh ginger
1 tablespoon kosher salt
1 teaspoon mustard seed
1 teaspoon whole black peppercorns
1 whole clove

Steps:

  • Place cucumber spears in a clean 1-quart canning jar.
  • In a saucepan, combine remaining ingredients. Simmer until sweetener and salt dissolve.
  • Pour warm brine over cucumbers to fill jar.
  • Cover and refrigerate for 4-5 days before serving. Pickle flavor deepens over time.

Nutrition Facts : Calories 10 calories

SUGAR FREE REFRIGERATOR BREAD & BUTTER PICKLES



Sugar Free Refrigerator Bread & Butter Pickles image

I couldn't find a good recipe for sugar free sweet pickles anywhere on the internet, so I combined a bunch of different recipes and added a couple twists of my own. These are ready to eat in 3 days but taste better if allowed to sit for 7 days.

Provided by PAUL P.

Categories     Weeknight

Time 5m

Yield 1 quart, 16 serving(s)

Number Of Ingredients 8

2 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon whole mixed pickling spice
1/4 teaspoon celery seed
1 onion, thinly sliced
2 -4 cucumbers (depending on their size)
1 1/2 cups Splenda granular
2 cups white vinegar, 5% acidity

Steps:

  • Put the salt and spices in the jar. Add layers of cucumber chunks and onions. Fill to within 1/2 inch of the top. Mix vinegar and Splenda. Pour over cucumbers and onions to cover. You may need a little more of the Splenda Vinegar mix to cover the vegetables if they aren't packed tightly in the jar. Add lid and ring and shake to distribute the spices and salt. Refrigerate for 7 days, shaking jar for a few seconds each day. These will keep for at least 4 months in the refrigerator.

Nutrition Facts : Calories 15.9, Fat 0.1, Sodium 220.5, Carbohydrate 2.4, Fiber 0.3, Sugar 1.1, Protein 0.4

BEST EVER SWEET PICKLES



Best Ever Sweet Pickles image

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

Provided by Taste of Home

Time 1h10m

Yield 4 pints.

Number Of Ingredients 12

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

Steps:

  • In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

SUMMERTIME SWEET PICKLES



Summertime Sweet Pickles image

This easy recipe gives you a great way to save a bountiful crop of cukes! Your fresh cucumbers will taste great this way. This classic method is popular with all age groups.

Provided by LIZ1888

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 21h40m

Yield 8

Number Of Ingredients 7

1 cup apple cider vinegar
⅛ cup salt
1 cup white sugar
¼ teaspoon ground turmeric
½ teaspoon mustard seed
2 pounds cucumbers
2 sweet onions

Steps:

  • In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
  • Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 33.5 g, Fat 0.3 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 6.1 mg, Sugar 27.5 g

SPLENDA/SUCRALOSE SWEET PICKLE RELISH



Splenda/Sucralose Sweet Pickle Relish image

At my house, we needed to take the sugar out of our diet. I wanted to find a suitable sweet pickle relish that would suit my pre-diabetic hubby. Well, I think I found it! The first time I made it, I ate some, while it was still warm, on some crackers. I suppose that green bell peppers would work, but I used a combination of yellow, orange and red peppers for the eye appeal. Yummy!

Provided by bobbeck

Categories     Lunch/Snacks

Time 10h

Yield 3 pints, 96 serving(s)

Number Of Ingredients 7

4 cups cucumbers, chopped
3 cups onions, chopped
2 cups bell peppers (any combination of green, yellow, orange and or or red, chopped)
1/4 cup kosher salt
1 3/4 cups Splenda sugar substitute (granulated)
1 cup cider vinegar
2 tablespoons pickling spices

Steps:

  • Finely dice unpeeled cucumbers, pared peppers and pared onions and place all in large bowl.
  • Sprinkle the salt over the vegetables.
  • Cover with cold water and let stand for 2 hours.
  • Drain vegetables well.
  • In a large pot, combine Splenda, vinegar and pickling spices.
  • Bring to a boil.
  • Add vegetables to the pot, and adding, if necessary, just enough water to cover vegetables.
  • Bring back to a boil and simmer for 10 minutes.
  • Put relish into jars using a slotted spoon adding as much or as little of the brine as you like remembering that you need to leave 1/4" to 1/2" head space.
  • Process in a hot water bath.

Nutrition Facts : Calories 3.9, Sodium 295.2, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 0.1

SWEET REFRIGERATOR PICKLES



Sweet Refrigerator Pickles image

These homemade pickles are easy to make and can be eaten 1 day later. They last up to 2 weeks in the refrigerator.

Provided by globalkitchen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT1h55m

Yield 12

Number Of Ingredients 10

2 small cucumbers, thinly sliced
1 ½ tablespoons salt
1 onion, finely chopped
1 cup white sugar
1 cup white wine vinegar
½ cup apple cider vinegar
¼ cup brown sugar
1 ½ teaspoons mustard seeds
½ teaspoon celery seeds
1 pinch ground turmeric

Steps:

  • Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
  • Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
  • Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
  • Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 24.2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.6 g, Sodium 877.4 mg, Sugar 22.4 g

SWEET PICKLES WITH SPLENDA RECIPE



Sweet Pickles with Splenda Recipe image

Provided by mamacasma

Number Of Ingredients 8

5 c. thinly sliced cucumbers (peel on) approx. 3 large
2 tbsp pickling salt.
Stir salt and cucumber slices together and let stand for at least 2 hours or overnight (I found overnight was better)
BRINE
I c. white vinegar
1 tsp celery seed
1 tsp onion salt (I use onion powder, pickles have enough salt)
1-1/2 c. Splenda

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)

Tips:

  • Use ripe cucumbers: Ripe cucumbers are sweeter and have a better flavor than unripe cucumbers.
  • Peel the cucumbers thinly: This will help the cucumbers absorb the pickling liquid more evenly.
  • Use a variety of spices: Different spices will give your pickles a unique flavor. Some popular spices to use include mustard seeds, celery seeds, dill seeds, and garlic.
  • Make sure the pickling liquid is completely covering the cucumbers: This will ensure that the cucumbers are evenly pickled.
  • Let the pickles rest for at least 24 hours before eating: This will give the flavors time to develop.

Conclusion:

Sweet pickles are a delicious and versatile snack or condiment. They can be enjoyed on their own, or used to add flavor to salads, sandwiches, and other dishes. With a little bit of planning and effort, you can easily make your own sweet pickles at home. So next time you're looking for a sweet and tangy treat, give this recipe a try!

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