Recipe for Sweet Dill Pickles


    Sweet Dill Pickles

    4 large dill pickles
    1 teaspoon mixed pickling spices
    1/2 cup hot water
    1/4 cup cider vinegar
    6 teaspoons liquid Sweet*10 or 3/4 cup Splenda

    Rinse four large dill pickles and cut each into 6 strips and pack upright in a pint jar.

    In a small saucepan, combine the remaining ingredients and bring to a rolling boil. Fill jar to within 1/4 inch of top. Seal and cool. Store in refrigerator, shaking or turning jar frequently or drain juice from quart of unsweetened dills. Cut into chunks and replace in jar. Mix 4 tablespoons Sucaryl, 2 tablespoons vinegar, 2 tablespoons water and 1 teaspoon whole pickling spice and pour over pickles. Add a good chunk of onion and replace lid tightly and refrigerate several days before using. Be sure to shake or turn occasionally to ensure flavor.