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7 pickling cucumbers, quartered
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon whole black peppercorns
1 teaspoon peeled, chopped fresh ginger
1/2 jalapeno pepper, seeded and chopped
Place quartered pickles in a clean 1-quart canning jar. Set aside.
Combine remaining ingredients in a small saucepan. Simmer over low heat until salt dissolves.
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.
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