FROZEN CUCUMBER PICKLES

LENORE'S FROZEN CUCUMBER PICKLES
4 cups sliced cucumbers (2 medium or about 1 1/2 pounds total)
1 small onion, thinly sliced (about 3 ounces)
2 teaspoons salt
2 tablespoons water

Brine:
1 1/2 cups granular Splenda or equivalent liquid Splenda
1 cup cider vinegar
2 teaspoons dried dill

Put the cucumbers and onion in a large bowl; add the salt and water. Toss with your hands to coat well with the salt. Let stand at room temperature for 2 hours. Drain off the liquid and return the cucumbers and onions to the bowl. Add the brine ingredients. Mix well and let stand at room temperature for an hour or two, stirring occasionally. Put the pickles and brine in storage containers and chill or freeze. If frozen, thaw in the refrigerator before serving.

Makes about 16 servings, about 1/4 cup each

With granular Splenda:
Per Serving: 13 Calories; trace Fat; trace Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs

With liquid Splenda:
Per Serving: 9 Calories; trace Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs

This is an old family recipe from my mother-in-law, Lenore. I think you'll be surprised at how tasty these are considering how simple they are to make. The only changes I made were to use Splenda instead of sugar and I cut back on the amount of onion to save some carbs. I also had to double the brine because the original recipe called for 3/4 cup of real sugar which adds a lot of liquid. The carb counts are only approximate because it's hard to judge exactly how many servings the recipe will make and the size of the cucumbers might vary. Also, not all of the brine will be eaten but I counted all of the carbs anyway. I only counted half of the brine in the nutritional counts. Click the photo to see a close-up.

1. Prev:CREAM CHEESE WHIPPED CREAM
2. Next:JICAMA APPLES