Before you use up all your pickle juice, save a bit and use it as the "control".

Start with vinegar and add Splenda. Taste it. Is it too sour? Not sour enough? Add water, Splenda, salt and vinegar, little by little until it resembles the pickle juice.Taste the "control" for guidance.

What would be easier is boiling the juice you've pickled the eggs in, straining it through cheesecloth, then using it again for the eggs.

Karen