3 large cucumbers, scrubbed, sliced thin
1 cup white wine vinegar
3/4 cup water
3/4 cup Splenda Granulated
1 tsp salt
Dash red pepper flakes
Dash dried parsley
Dash freshly ground black pepper
Dash dried basil
In a saucepan heat all the ingredients except the cucumbers in a saucepan until the Splenda is totally dissolved. Pour mixture over the cucumbers.
Store in an airtight container and may be kept refrigerated for several days.