INGREDIENTS

  • 13 ounces cucumbers
  • 2 garlic cloves , crushed and chopped
  • 3/4 cup white vinegar
  • 1 1/2 cups Splenda granular
  • 1/4 teaspoon dried dill

DIRECTIONS

  1. Slice the cucumber into really thin slices.I use my food processor to do this and it just takes a few seconds.
  2. In a bowl combine the white vinegar, Splenda, garlic and dill and just stir until the Splenda is dissolved.
  3. Pour wet mixture over the cucumber slices and stir so that the mixture has coated all of the slices.
  4. You can eat right away but they are much better if you put them in an air tight container and chill them in the fridge for a few hours (I do them overnight).