|Serving Size: 1/4 cup||Servings Per Recipe: 4 Pints|
|Amount Per Serving|
Rinse cucumbers; score rinds with fork, but do not peel. Cut into quarters lengthwise, then crosswise in 3/4-inch chunks. Combine vegetables and cover with salt; let stand overnight. Drain and rinse with cold water. Heat vinegar, water, and pickling spices in large saucepan; add vegetables and simmer just until tender, approximately 10-15 minutes. Add Sweet 'N Low. Spoon into 4 hot, sterilized pint jars, allowing 1/4-inch headspace. Seal according to manufacturer's directions. Process 10 minutes in hot water bath. Cool before storing.