INGREDIENTS:
1/2 cup white vinegar or rice vinegar, “eyeball” it
2 rounded teaspoons Splenda or other sugar substitute
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers or 2 medium cucumbers, cut thin. (Use a mandolin, if possible)
1/2 sliced red onion
DIRECTIONS:
Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and Splenda dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Marinate pickles for 15-30 minutes; drain excess liquid; and, chill before serving.