Sweet and Crunchy Deli-Style Pickles

• 7 kirby cucumbers or 7 pickling cucumbers, quartered
• 1 cup water
• 12 cup rice vinegar
• 13 cup Splenda granular
• 1 tablespoon kosher salt
• 1 whole clove
• 1 teaspoon mustard seeds
• 1 teaspoon whole black peppercorn
• 1 teaspoon peeled chopped fresh ginger
• 12 jalapeno pepper, seeded and chopped
• 2 garlic cloves

1. Place quartered pickles in a clean 1-quart canning jar.
2. Set aside.
3. Combine remaining ingredients in a small saucepan.
4. Simmer over low heat until salt dissolves.
5. Pour hot pickling juice over pickles to fill jar.
6. Cover tightly with lid and refrigerate 4-5 days before serving.
7. Pickle flavor and sweetness intensity increase over time.

kirby cucumbers, water, rice vinegar, splenda, kosher salt, clove, mustard seeds, black peppercorn, fresh ginger, pepper, garlic

Taken from www.food.com/recipe/sweet-and-crunchy-deli-style-pickles-313131 (may not work)