No-Sugar Added Sweet Cucumber Slices


Quantity: 4 or 5 pints

Jar size: Pints


3½ pounds of pickling cucumbers

boiling water to cover sliced cucumbers

4 cups cider vinegar (5%)

3 cups Splenda®

1 tablespoon canning salt

1 cup water

1 tablespoon mustard seed

1 tablespoon whole allspice

1 tablespoon celery seed

4 one-inch cinnamon sticks


1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash cucumbers. Slice 1/16th-inch off the blossom ends and discard. Slice cucumbers into ¼-inch thick slices. Pour boiling water over the cucumber slices and let stand 5 to 10 minutes. Drain off the hot water and pour cold water over the cucumbers. Let cold water run continuously over the cucumber slices, or change water frequently until cucumbers are cooled. Drain slices well.

3. Mix vinegar, 1 cup water, Splenda® and all spices in a 10-quart Dutch oven or stockpot. Bring to a boil. Add drained cucumber slices carefully to the boiling liquid. Return to a boil.

4. Place one cinnamon stick in each jar, if desired. With a slotted spoon, fill hot pickle slices into clean, hot pint jars, leaving ½-inch headspace. Cover with boiling hot pickling brine, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

5. Process jars immediately in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



10 min

15 min

20 min


Source: National Center for Home Food Preservation