Cukes N' Carrots

• 5 medium cucumbers, thinly sliced
• 4 medium carrots, thinly sliced
• 1 medium onion, halved and thinly sliced
• 1 small green pepper, chopped
• 2 teaspoons canning salt
• 1 12 cups Splenda granular
• 12 cup white vinegar

1. In a large bowl toss vegetables together with the salt.
2. Cover and refigerate for 2 hours.
3. Combine Splenda and vinegar.
4. Pour over vegetables, toss to coat.
5. Cover and chill for at least 1 hour.
6. Serve with a slotted spoon.

cucumbers, carrots, onion, green pepper, canning salt, splenda, white vinegar

Taken from www.food.com/recipe/cukes-n-carrots-428835 (may not work)