Sweet Spice Pickles
(4 quarts)

4 1/2 pounds small Kirby cucumbers (3-4 inches each)
1/2 cup salt
7 cups water, divided
1 quart cider vinegar
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/3 cup Sweet 'N Low® granulated sugar substitute

Scrub cucumbers, place in a bowl with salt, and cover with 3 cups water. Let stand, covered, 24 hours; drain. Rinse in cold water. Pack cucumbers into 4 hot, sterilized quart jars. Combine remaining 4 cups water, vinegar, and spices in medium-size saucepan. Heat just to boiling; stir in Sweet 'N Low. Pour mixture evenly over cucumbers in jars, leaving ¼-inch headspace. Seal according to manufacturer's directions. Process 10 minutes in hot water bath. Cool before storing.

Calories per pickle:

30