4 Cups sliced cucumbers
2 Cups cider vinegar
1 Cup artificial sweetener
1/3 Cup canning salt
1/2 Teaspoon ground turmeric
1/2 Teaspoon ground cloves
1 Tablespoon whole mustard seed
1 Teaspoon ground celery seed
For normal cucumbers, slice thinly without peeling. For ripe cucumbers, peel, slice in two lengthwise, and remove seeds with a spoon. Then slice somewhat thicker than regular cucumbers. Put cucumber slices in a bowl and sprinkle with the salt. Cover and set in refrigerator for at least 3 hours.
Remove cucumber slices from refrigerator and thoroughly rinse off salt, using colander and running water. Set them aside.
In a large saucepan combine vinegar and all spices (except sweetener). Bring to a light boil for 5 minutes, stirring occasionally. Add cucumber slices. Bring it back to a boil and then remove from heat. When pickle mixture is below 140 degrees F, add artificial sweetener.
Pack into sterilized canning jars and refrigerate.
NOTE: the sweetener I use is designed for cooking, where 1 cup of sweetener is equal in sweetness to 1 cup of real sugar. If you use a different kind of sweetener you should check the directions to see how much to use.