4 lg. dill pickles
6 pkgs. Sweet & Low or other sugar replacement equivalent
1/2 c. cider vinegar
1/2 c. water
1 tsp. mixed pickling spices

Rinse pickles. Put vinegar, water, and pickling spices in a saucepan and bring to rolling boil. Add sweetener; stir. Pour over pickles. Chill overnight in refrigerator. This mixture is good over cooked Brussels sprouts. Must count calories of food this is served over, but vinegar mixture is free.