Sweet Crescent Pickles

1. 1

   Peel cucumbers, discaardng 1-inch from ends.

2. 2

   Cut in half lengthwise.

3. 3

   With spoon, scrape seeds from cucumbers.

4. 4

   Cut into 3/4-inch slices making cups.

5. 5

   In a large saucean, combine Sweet Pickle Mix, vinegar, water and Splenda.

6. 6

   heat to a full rolling boil.

7. 7

   Add cucumbers; turn off heat.

8. 8

   Cover and let stand 5 minutes.

9. 9

   Fill jars following directions in product insert and leaving 1/2 inch headspace.

10. 10

    Refrigerated: Cool jars 1 hour.

11. 11

    Store in refrigerator for 3 months.

12. 12

    Shelf Stable: Heat Process - Boil filled jars - in boiling water canner for 10 minutes.

13. 13

    Cool, Check seals.

No additional tips available.