"The Joneses" > wrote in message news:...
> "Geoffrey S. Mendelson" > wrote in message
> ...
>> The Joneses wrote:
>>
>>> The bread and butter pickles are real nice, but then I hardly ever
>>> have
>>> any problems there. I add the spices to the jars and not the liquid
>>> because
>>> I never seem to get an even amount in every jar the old way. I'll make
>>> another batch sugar free when I can find some nice cukes again.
>>
>> Would you please post the recipe for the sugar free ones?
>>
>> Thanks, Geoff.
>> --
> Actually, I sent it too you in The Box. Along with a Sample.
Sorry, no coffee yet this a.m. I used the Joy of Pickling recipe from page
95. Her less sweet recipe.
When working with Splenda, I found that one cannot replace it for the
sugar cup for cup. And now that I don't use sugar, I'm much more sensitive
to sweetness. I start with half Splenda of the sugar called for. Then add
more to taste, realizing that it needs to be a trifle sweeter because the
veggies will take up the taste as it ages. An Important Fact also is to wait
to add the salt. I seem to need about half the salt called for. Salt is only
for flavoring in most pickles and Splenda *is not* sugar. The handshake is
not the same.
How's that?
Edrena

The Joneses wrote:
> When working with Splenda, I found that one cannot replace it for the
> sugar cup for cup. And now that I don't use sugar, I'm much more sensitive
> to sweetness.

I find that when I make something to eat that I think needs to be sweetened,
I sweeten it to taste with Splenda and halfway through it, I need to sweeten
it again with more than I put in orginally.

I don't know if this is specific to Splenda, the way things work, or
just me.

Whatever it is, it's a good explanation for my liking sweet things,
I need more and more for a "fix". :-(

So far, I've been good about it. I have not used any sweetner at all for
a week (diet or sugar). Last night I made stewed tomatoes which I always
used to add sugar and left it out. I thought it tasted sweet anyway, and
no one complained.

My diet allows bitter chocolate without sugar, but I seem to have a digestive
reaction to it. It also allows a small amount of 70% cocoa solids regular
dark chocolate and I tried some last night. It wasn't bad, and no problems.

I think I can live without the sugar or splenda in the pickles, I'll
have to try it. I'll certainly get no complaints from my wife.

Thanks for everything,

Geoff.

--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 Fax ONLY: 972-2-648-1443 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/

The Joneses wrote:

> ... I seem to need about half the salt called for. Salt is only for
> flavoring in most pickles and Splenda *is not* sugar. The handshake
> is not the same. How's that?

<G>