1 cup water
1/2 cup rice vinegar
1/3 cup Splenda Granulated
1 tbsp kosher salt
1 whole clove
1 tsp mustard seed
1 tsp whole black peppercorns
1 tsp peeled, chopped fresh ginger
1/2 jalapeno pepper, seeded and chopped
2 garlic cloves
Place the cucumbers into a clean 1-quart canning jar. Set aside.
Combine all the remaining ingredients in a small saucepan; simmer over low heat until the salt is dissolved.
Pour the hot juice over the pickles in the jar; cover tightly with a two-piece lid.
Refrigerate pickles and leave 4 to 5 days before serving.
Note: The sweetness and flavor will intensify over time.
Note: File Photo