Can I make a pickling brine with Splenda instead of sugar?

Question

Will it work and taste the same?

I'm diabetic

Answer 1

Yes.  It's not the sugar that does the work in a pickling brine, it's the acid in the vinegar.  The first answerer doesn't know beans.  I'm diabetic too and never cook with sugar anymore.

But have you tried "Whey Low" by Vivalac?  It's sooo much better than Splenda!  Here's their link:

http://www.wheylow.com/

I never use Splenda anymore.  I make everything with Whey Low.  I can make sugar free cookies and cakes and no one can even tell the difference.  I especially love that Whey Low has a "powdered sugar" version, so you can make frostings.  Mmmmm!  I can have iced cakes again!  Yahoo!

Answer 2

no.  don't waste your time.  the sugar breaks down the meat and splenda won't do the same thing.

woof

Answer 3

I have made this recipe using Splenda. Adapt to suit.

No Sugar Added Pickled Beets

7 lbs 2- to 2-½-inch diameter beets

4 to 6 onions (2- to 2-½-inch diameter), if desired

6 cups vinegar (5%)

1-½ tsp.canning or pickling salt

2 cups Splenda®

3 cups water

2 cinnamon sticks

12 whole cloves

Yield: About 8 pints

Procedure: Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid.

Cool beets. Trim off roots and stems and slip off skins. Slice into ¼-inch slices. Peel, wash and thinly slice onions.

Combine vinegar, salt, Splenda®, and fresh water in large Dutch oven. Tie cinnamon sticks and cloves in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag.

With a slotted spoon, fill hot beets and onion slices into clean, hot pint jars. Cover with boiling hot vinegar solution, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

Process pints for 30 minutes in a boiling water canner. Let cool, undisturbed, 12 to 24 hours and check for seals.