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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Splenda B&B?
Has anyone tried using Splenda in their bread-and-butter pickles? Or
pickle relish? I now have a *raging* Type II in the household, and every single carb seems to have an impact until we can get it under control. And a veritible crate of pickling cukes was brought in y'day and I simply don't have room to refrigerate that many half-sours/sours. B/ |
Posted to rec.food.preserving
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Splenda B&B?
Brian Mailman wrote:
> Has anyone tried using Splenda in their bread-and-butter pickles? Or > pickle relish? > > I now have a *raging* Type II in the household, and every single carb > seems to have an impact until we can get it under control. And a > veritible crate of pickling cukes was brought in y'day and I simply > don't have room to refrigerate that many half-sours/sours. > > B/ I do it every year, old buddy: My latest from the notebook, adapted from the Joy of Pickling recipe on p. 95. Tell me how you like it. Edrena Thickly sliced, this made 12 pints. I think them were pretty big pickle cukes, tho. 6# pickle cukes 1# pearl onions 1/4 cup salt 8 cups cider vinegar 1 cups white or white wine vinegar 2 cups Splenda 1 T. ground tumeric 2 t. celery seed 1 T. + 1 t. yellow mustard seed Slice cukes thickly or thinly or mediumly, peel onions (or slice/chunk biggers). Sprinkle all veggies with salt, cover with couple trays ice cubes. Brine thusly for 3-4 hours, rinse, drain well. These are not too salty! Mix seeds. Add scant 1/2 teasp. per pint, then add veggies, pour vinegar stuff over. Mix vinegars and Splenda to taste, stir in tumeric; heat to simmer; pour over stuff. De-bubble, wipe rims, do caps/lids. Processed BWB 10' per pint, 15' per qt. sea level [adjust for altitude] [I thought 2 cups Splenda was enuf, the lady I made them for wanted more] [I don't especially like the strongly flavored all cider vinegar. I like to cut with some white wine vinegar, even 1/2 and 1/2] [Thickly sliced and whole take more room in the jars.] [I added a chile de arbol for my chile head loved ones] |
Posted to rec.food.preserving
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Splenda B&B?
The Joneses wrote:
> Brian Mailman wrote: > >> Has anyone tried using Splenda in their bread-and-butter pickles? Or >> pickle relish? >> >> I now have a *raging* Type II in the household, and every single carb >> seems to have an impact until we can get it under control. And a >> veritible crate of pickling cukes was brought in y'day and I simply >> don't have room to refrigerate that many half-sours/sours. >> >> B/ > > I do it every year, old buddy: My latest from the notebook, adapted from > the Joy of Pickling recipe on p. 95. > Tell me how you like it. Thenkyew veddy much!!! B/ |