Crispy Pickles
Prep time
Cook time
Total time
Recipe type: Side, Snack
  • 4 medium pickling cucumbers (I probably could have pickled a few more with the same amount of brine.)
  • 1 tablespoon kosher salt
  • 2 cups white vinegar
  • 2 cups water
  • ¼ cup Splenda
  • 2 cinnamon sticks
  • 1 tablespoon fennel seed
  1. Wash cucumbers and slice. (I sliced mine into chips so I could put on hamburgers). Place in a colander and sprinkle with salt. Let sit for about 30 minutes. Rinse and allow to drain.
  2. Combine remaining ingredients in a medium saucepan. Bring to a boil.
  3. Place drained cucumbers in a heat proof bowl. Pour brine over. Leave uncovered at room temperature until cool. Then refrigerate (covered) for at least 24 hours before eating.
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