George Shirley wrote:

>>
> Here's one way to do them: http://tinyurl.com/6l5ez5s
>
> Go to the UGA website: http://tinyurl.com/9fy34
> and you will find a world of advice on making sweet pickles. As a
> diabetic I now make my sweet pickles with Splenda and no one seems to be
> able to tell it isn't real sugar.
>
> I've not tried to do whole sweet pickles, probably because I like them
> sliced better. I do make luncheon spears quite often but they are dilled
> and not sweet.

Thanks for the reply, George.

The first link was to a recipe type I'm trying to avoid. There is
no place in this house that will be 70 degrees or under until late
October. lol I simply don't have the space or inclination to spend
two weeks dumping and soaking pickles in any case. I need something
that cuts that piece of the puzzle out of the recipe.

I already have the UGA site bookmarked and remember to look it over
occasionally. I usually depend more on my BBB and other canning books
since I can do that offline instead of tying up the phone line.

The Splenda note started an idea though. I've got a diabetic friend
who loves jalapenos, which I grow for him. I'm thinking of doing him
up a batch of jalapeno pickles of some variety if I end up with the
overload of peppers as I had last summer. Any suggestions for a recipe
or seasonings would be helpful. Maybe an onion and jalapeno pickle mix?

Nyssa, who has most of the canning stuff gathered and is hoping the garden
doesn't disappoint this year