1 1/2 lbs small cucumbers, unpeeled, trimmed, sliced
1 medium onion, sliced thin
1 tbsp pickling salt
1 1/2 cups vinegar
1 cup Splenda Granular
1 1/2 tsp mustard seed
1 tsp cornstarch
3/4 tsp tumeric
1/2 tsp celery seed
Place cucumbers and onion in a large bowl and toss with the pickling salt. Cover and refrigerate 1 to 2 hours. Rinse well in a colander under running water. Drain; place in a large heat-proof bowl.
Combine the remaining ingredients in a medium pot and bring to a boil over high heat. Stir until slightly thickened and clear. Pour, while hot, over the cucumbers and onions. Cool to room temperature, cover and refrigerate.
May be stored in refrigerator for 1 month.
Yield: 10 (1/2 cup) servings
Per serving: 20 calories, 5 grams carbs, 0 grams protein, 0 grams fat, 5 grams fiber, 120 mg sodium
Diabetic Exchange: 1 vegetable
1 tbsp pickling salt
1 1/2 cups vinegar
1 cup Splenda Granular
1 1/2 tsp mustard seed
1 tsp cornstarch
3/4 tsp tumeric
1/2 tsp celery seed
Place cucumbers and onion in a large bowl and toss with the pickling salt. Cover and refrigerate 1 to 2 hours. Rinse well in a colander under running water. Drain; place in a large heat-proof bowl.
Combine the remaining ingredients in a medium pot and bring to a boil over high heat. Stir until slightly thickened and clear. Pour, while hot, over the cucumbers and onions. Cool to room temperature, cover and refrigerate.
May be stored in refrigerator for 1 month.
Yield: 10 (1/2 cup) servings
Per serving: 20 calories, 5 grams carbs, 0 grams protein, 0 grams fat, 5 grams fiber, 120 mg sodium
Diabetic Exchange: 1 vegetable
file photo for reference only
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