Sweet and Crunchy Deli-Style Pickles

Ingredients

• 7 kirby cucumbers or pickling cucumbers, quartered
• 1 cup water
• 1/2 cup rice vinegar
• 1/3 cup Splenda granular
• 1 tablespoon kosher salt
• 1 whole clove
• 1 teaspoon mustard seeds
• 1 teaspoon whole black peppercorn
• 1 teaspoon peeled chopped fresh ginger
• 1/2 jalapeno pepper, seeded and chopped
• 2 garlic cloves

Directions

1. 1

   Place quartered pickles in a clean 1-quart canning jar. Set aside.

2. 2

   Combine remaining ingredients in a small saucepan. Simmer over low heat until salt dissolves.

3. 3

   Pour hot pickling juice over pickles to fill jar. Cover tightly with lid and refrigerate 4-5 days before serving. Pickle flavor and sweetness intensity increase over time.