6 firm cucumbers
1 1/2 tbsp. liquid sweetener
2 c. white vinegar
1/4 c. salt
1/4 c. water
2 tbsp. mixed pickling spice

Wash and dry cucumbers; cut into strips to fit half-pint jars. Place in large bowl; sprinkle with salt and let stand overnight. Rinse and drain well several times.

Combine sweetener, water and vinegar in a large kettle; bring to a boil. Add pickling spice tied in a cheesecloth bag. Add cucumbers. Reduce heat; simmer 15 minutes. Pack cucumbers into hot sterilized half-pint jars. Heat liquid again to boiling; pour over pickles in hot jars. Seal at once.

Process for 10 minutes in simmering water to cover jars. Makes 6 half-pints. Each jar contains 34 calories; 1.5 grams protein; trace of fat; 9.5 grams of carbohydrate. Servings need not be calculated as exchanges.