INGREDIENTS
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1 large cucumber, about 10-12 ounces *
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1 small onion, sliced thin, 2 1/2 ounces
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1/2 cup white vinegar
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1 cup granular Splenda or equivalent liquid Splenda
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1 teaspoon salt
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1/2 teaspoon mustard seed
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1/4 teaspoon celery seed
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1/4 teaspoon turmeric
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1 pint canning jar with lid