Sugar-free, Sweet Saltless Dill Pickles

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This recipe is for green-tomatoes, but it works for any vegetable that is firm enough to use for pickling. This recipe is for a pint, but multiplies easily for any amount. It's also good for low-sodium and no sugar diets.

Glass container that seals
1 pint of green to almost ripened tomatoes
2 clove of garlic
1 tablespoon of sucralose (Splenda) or 1½ teaspoons of Aspartame (Nutrasweet)
1 small onion
3 three-inch sprigs of fresh dill
6 black peppercorns
½ cup of vinegar (or enough to cover the tomatoes)

Cut tomatoes and onion chunks to fit barely through container opening. Peel and trim the ends off the garlic clove, before adding to the bottom of the container with the artificial sweetener. Layer the container three times with several tomatoes, a couple chunks of onion, a sprig of dill, and two peppercorns. Repeat until the container is packed completely. Add vinegar until everything is completely covered, close lid, and shake to saturate the contents. Keep refrigerated. Ready in a month. Should last four months.

Leave the sweetener out to have dill pickles. Double the amount of sweetener for very sweet pickles.

Add peppers, cauliflower, more onions, and/or carrots for giardiniera vegetables. Feel free to use cucumbers, if you prefer.


Senior Member
Jan 18, 2014
Mmmm interesting.. been wondering about using stevia..
Thanks for sharing. :)