Crisp Homemade Sweet Pickle Slices Without Regular Sugar

If you have a lot of cucumbers from your garden, these Sweet & Tangy Cucumber Slices with Splenda are a delicious way to preserve them.

They are crisp, pleasantly tangy, lightly sweet, and packed with flavor from mustard seeds, celery seeds, whole allspice, and optional cinnamon.

I wanted a homemade sweet pickle that didn’t use regular sugar, so I made this version with granulated Splenda. The cucumber slices are perfect for burgers, sandwiches, wraps, grilled chicken, cold meats, or simply enjoying straight from the jar.

And if you grow your own cucumbers, this recipe is a great way to turn a big summer harvest into something you can enjoy later.

Why You’ll Love These Cucumber Slices

No regular sugar
Made with Splenda
Sweet and tangy flavor
Crisp cucumber slices
Perfect for burgers and sandwiches
Great way to use garden cucumbers
Easy to make in a larger batch
Delicious with grilled meats and chicken

Ingredients

For the Cucumbers

2.5 kg pickling cucumbers
Boiling water, enough to cover the sliced cucumbers
Cold water for cooling

For the Pickling Brine

298 ml 25% vinegar essence (Essig-Essenz)
1.56 liters water
114 g granulated Splenda
1½ tablespoons pickling or canning salt
1½ tablespoons mustard seeds
1½ tablespoons whole allspice
1½ tablespoons celery seeds
6 small pieces of cinnamon stick, about 2.5 cm each, optional

About the vinegar: I use 25% vinegar essence (Essig-Essenz), which is commonly available in Germany. The amount used here is based on the vinegar concentration in the original recipe and adapted for the larger batch.

How to Make Sweet & Tangy Cucumber Slices

1. Prepare the Cucumbers

Wash the cucumbers thoroughly.

Do not peel them.

Cut a very thin slice, about 1–1.5 mm, from the blossom end of each cucumber and discard it.

Then slice the cucumbers into pieces approximately 6 mm (¼ inch) thick.

Try to keep the slices relatively even so they have a similar texture after processing.

2. Soak the Cucumber Slices in Boiling Water

Place the sliced cucumbers in a large heatproof bowl or pot.

Pour boiling water over the cucumbers until they are covered.

Let them stand for 5–10 minutes.

Drain the hot water.

Immediately cover the cucumbers with cold water and allow them to cool completely.

If necessary, change the water several times so the cucumber slices cool quickly.

Drain the cucumbers very well.

3. Prepare the Pickling Brine

Add the following to a large stockpot:

298 ml 25% vinegar essence
1.56 liters water
114 g Splenda
1½ tablespoons pickling salt
1½ tablespoons mustard seeds
1½ tablespoons whole allspice
1½ tablespoons celery seeds

Stir everything together.

Bring the mixture to a boil.

4. Add the Cucumbers

Carefully add the well-drained cucumber slices to the boiling brine.

Bring everything back to a boil.

There is no need to cook the cucumbers for a long time. Once the mixture has returned to a boil, move on to filling the jars.

5. Fill the Jars

Prepare clean jars and keep them hot until you’re ready to fill them.

If using cinnamon, place one small piece of cinnamon stick into each jar.

Using a slotted spoon, pack the hot cucumber slices into the hot jars.

Leave approximately 1.3 cm (½ inch) of headspace.

Ladle the hot pickling brine over the cucumbers, keeping the same headspace.

Use a thin non-metallic utensil to gently release any trapped air bubbles.

Add a little more hot brine if necessary.

Wipe the rims of the jars clean with a damp, clean paper towel.

Apply the lids according to the manufacturer’s instructions.

6. Process the Jars

Place the filled jars into a boiling-water canner.

Make sure the jars are covered with water according to the canner’s instructions.

Bring the water back to a full boil.

For the original NCHFP recipe, the processing time for pint jars is 10 minutes at 0–1,000 ft (0–305 m), with longer processing times at higher elevations. (nchfp.uga.edu)

For my preparation, I used 10 minutes.

After processing, carefully remove the jars and place them upright on a towel.

Leave them completely undisturbed for 12–24 hours.

7. Check the Seals

Once the jars have completely cooled, check that the lids have sealed properly.

Label the jars with the date.

Store properly sealed jars in a cool, dark place.

If a jar has not sealed, refrigerate it and use it rather than storing it in the pantry.

Why I Use Splenda

I wanted these cucumber slices to have that familiar sweet-pickle flavor without using regular sugar.

The original NCHFP recipe is specifically developed as a no-sugar-added sweet cucumber pickle recipe using Splenda. (nchfp.uga.edu)

For my version, I use 114 g of granulated Splenda.

Keep in mind that different Splenda products can have different weights per cup or teaspoon, so if you use a different product, check the package information.

Tips for the Best Cucumber Slices

Choose firm cucumbers

Small, firm pickling cucumbers give the best texture. Very large or watery cucumbers may become softer.

Don’t peel them

The skin helps the slices keep their shape and gives them a beautiful green color.

Remove the blossom end

Removing the blossom end is part of the original recipe and helps avoid enzymes that can contribute to soft pickles. (nchfp.uga.edu)

Slice evenly

Aim for slices around 6 mm (¼ inch) thick.

Drain the cucumbers well

After the boiling-water step, drain the cucumbers thoroughly before adding them to the brine.

Don’t change the vinegar proportions

When adapting a preserving recipe, the vinegar concentration is important. This is why the amount of 25% vinegar essence and the total water quantity are specified precisely here.

How to Serve Sweet Pickle Slices

These cucumber slices are fantastic:

on burgers
on sandwiches
in wraps
with grilled chicken
with cold meats
alongside lunch
chopped into salads
straight from the jar

One of my favorite ways to use them is on a simple sandwich. The sweet-and-tangy cucumber adds just the right amount of crunch and acidity.

Storage

Store properly sealed jars in a cool, dark place.

Once opened, refrigerate the jar.

For the best quality, follow current home-canning storage recommendations and use properly sealed jars within a reasonable period.

Frequently Asked Questions

Can I use regular sugar instead of Splenda?

Yes, but that would create a different recipe. This version was specifically made without regular sugar.

Can I use 5% vinegar instead of vinegar essence?

Yes, but don’t simply substitute it by volume in this adapted recipe.

If you want to use regular 5% vinegar, follow the original NCHFP recipe quantities rather than trying to convert the 25% vinegar essence one-for-one.

The original recipe uses:

4 cups (946 ml) 5% cider vinegar
1 cup (237 ml) water

for its original batch size. (nchfp.uga.edu)

This keeps the information clear without suggesting that those quantities are a direct volume-for-volume replacement for my larger adapted batch.

Do I have to use cinnamon?

No. Cinnamon is optional. It adds a subtle warm flavor, but the pickles are delicious without it.

Are these very sweet?

They have a noticeable sweet-and-tangy flavor, but the vinegar keeps them from tasting overwhelmingly sweet.

Can I use large cucumbers?

You can, but smaller, firm pickling cucumbers generally give a much better texture.

Can I use these on burgers?

Absolutely! That’s one of my favorite ways to use them. The sweet, tangy crunch works beautifully with burgers, sandwiches, and grilled chicken.

Recipe Source

This recipe is my adaptation of the No-Sugar Added Sweet Cucumber Pickle Slices recipe developed at the University of Georgia for the National Center for Home Food Preservation (NCHFP).

The original tested recipe uses pickling cucumbers, 5% cider vinegar, Splenda, additional water, mustard seed, whole allspice, celery seed, and optional cinnamon. It also provides specific boiling-water processing times according to jar size and altitude. (nchfp.uga.edu)

My version has been scaled to 2.5 kg of cucumbers and adapted for 25% vinegar essence (Essig-Essenz) commonly available in Germany.

Original recipe:
National Center for Home Food Preservation – No-Sugar Added Sweet Cucumber Slices