After referring to note regarding how to adjust this recipe for how sweet or sour you would like it, combine sugar substitute, water and vinegar in a large serving bowl.
Stir until the sugar substitute dissolves.
Add cucumbers and onion and stir.
Salt and pepper to taste and refrigerate.
You can serve immediately or refrigerate to strengthen tartness.
This old-fashioned recipe was originally written to make it very easy to make a small batch or big batch depending on how many cucumbers you were making.
You can also adjust this recipe depending on how sweet or how tart you want your pickles. Note: The vinegar will grow stronger the longer your cucumbers soak too. We rarely have leftovers longer than the next day, so we prefer to make the recipe very strong. Grandma's original recipe was 1 part vinegar, 2 parts sweet (sugar or sugar substitute) and 3 parts water. If you don't know how strong you want your pickles, you could always start there. Our family prefers the recipe as described in the recipe card.
We prefer an erythritol based sweetener like Sukrin because we feel like it tastes very close to the original but you can use your favorite sweetener of choice.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.