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.