Cucumber Salad

Directions

1. 1
   Combine sliced cucumbers, water and salt in a large bowl.
2. 2
   Heat vinegar and Sugar Twin to boiling, stir in dill weed.
3. 3
   Set aside to cool.
4. 4
   Drain cucumbers, but do not rinse.
5. 5
   Add liquid and mix well. Pack into freezer containers.
6. 6
   Thawed pickles can be stored for up to 3 weeks.
7. 7
   Makes about 5 cups.
8. 8
   About 10 calories for 1/4-cup serving.