Sugar Free Pickle Relish Recipes

GREEN TOMATO RELISH (WITHOUT SUGAR)

Steps:

• Make Relish: Remove stem and core from green tomatoes and roughly chop into ½ inch or 1 inch pieces. Add to a large pot with heat turned off while you prepare rest of ingredients.
• Peel, roughly chop and add onions to pot. Remove stem and seeds from red bell peppers and roughly chop as well. Remove core from apples, discard, and roughly chop (including peel). Mince garlic and add to pot along with onions, red bell peppers, and apples.
• Add apple cider vinegar and salt to pot and set over high heat. When vinegar comes to a boil turn down to low and simmer for 1 hour and 15 minutes while stirring occasionally.
• While relish is simmering finely chop jalapenos (only remove/discard seeds for half of them), chop cilantro, and set aside. I highly recommend wearing latex or rubber gloves while chopping the jalapenos otherwise your hands could sting for a few hours...I know this from experience!
• To Can Recipe: Fill canning pot three-quarters full with water, cover, and set over high heat until it comes to a boil. You can either sterilize your jars in this pot of boiling water for 10 minutes or by using the heated drying cycle in your dishwasher. It's important to keep the jars hot and sterilized until ready for use. Be sure all canning utensils have been sterilized in hot soapy water as well. Also fill a small pot with water to sterilized lids and bands. Water for lids/bands should be hot at about 180 degrees F, but not boiling. Leave them in hot water (on simmer) until ready for use. If water gets cold remove lids/bands and heat up water to 180 degrees F again before adding them back in.
• After the 1 hour and 15 minutes is up the relish should have boiled down a bit. Add the jalapenos, cilantro and cumin to pot and simmer for 5 more minutes.
• Use either an immersion blender or potato masher to process the mixture into a small dice, but not a puree. I highly recommending owning an immersion blender if you don't have one already...it's perfect for pureeing soups and other recipes like this relish without having transfer batches back and forth between a blender, which makes a mess!
• To Freeze Recipe: At this point divvy up relish among freezer safe containers and once cool transfer to freezer. If using glass jars be sure to leave enough room at the top for the relish to expand during freezing. You can skip the last two steps.
• To Fill Jars for Canning: Turn relish back up to a boil. Remove jars from hot water, shake out excess water, and set near pot. Using a sterilized ladle and funnel, fill the jars, leaving ¼ inch headspace at the top. Slide a non-metallic utensil into jar to remove any air bubbles. Wipe off rim of jar with a clean cloth. Using sterilized tongs (or magnetic lid lifter) carefully place lids onto filled jars. You can touch top of lids once they are on jar, but do not touch underneath or on inside of jar to keep everything sterilized. Screw on bands by only touching the outside, although bands should not be too tight.
• To Process Jars: Bring water in canning pot back up to a boil. Using jar lifter carefully transfer jars to canning pot. Jars should not directly be touching the bottom of the pot and instead be separated either by a canning rack or simple dish towel. Once water comes back to a boil start timing from that moment and process jars for 15 minutes. After time is up using jar lifter carefully remove jars from boiling water and transfer them to a clean dish towel. Let jars rest until they cool. If jar lids haven't already popped/sealed you should hear the sound...and if a jar doesn't seal within 24 hours transfer it to fridge and eat within 3 - 4 weeks.

SUGAR FREE BREAD AND BUTTER PICKLES THAT ARE READY IN A WEEK

Steps:

• Wash the pickling cucumbers, and rub off any sharp spines. Remove the stem end and the blossom end and discard. Thinly slice the cucumbers into uniform slices, about 1/8thof an inch thick.
• Peel and slice the onions into uniform, thin slices
• Peel the turmeric root with the edge of a spoon. Slice as thinly as possible with a sharp knife.
• Wash and sanitize the jar, and all fermentation equipment.
• Place the mustard seed in the bottom of the jar. Place alternating layers of sliced cucumbers, turmeric, and sliced onions. Fill to the top of the shoulders of the jar. Shake the jar gently to redistribute the contents uniformly.
• Add two tablespoons of the juice from a successful cucumber pickle ferment. If this is your first batch of fermented pickles, you can omit this step. Adding culture from a successful ferment can speed up the time it takes to colonize the jar with good lacto-bacteria.
• Mix two cups of cooled water and the salt together and stir until the salt is dissolved. Pour the brine over the contents of the jar.
• Using a clean knife, dislodge any air pockets in the jar and top up with more water, if necessary.
• Place the glass fermentation weight into the neck of the jar. Gently push down on the glass weight until all the cucumbers and onions are below the surface of the liquid and there is liquid over the glass weight in the neck of the jar. Leave a one-inch head space in the neck of the jar to allow for any overflow of the brine.
• Place the fermentation lid in place on the jar and secure with the metal band on the neck of the jar. Place the jar on a plate to catch any overflow, just in case.
• Keep the jar out of direct sunlight in a warm place. After 24 to 48 hours the jar will begin to bubble. The bubbles will begin as fine bubbles and then change to coarse bubbles. The contents of the jar will rise under the pressure of the active fermentation. After five to seven days the fermentation will stop. The contents of the jar will sink. The pickles are finished fermenting.
• At this point, remove the fermentation lid and the weight from the jar and replace the lid with a plastic lid, to prevent corrosion. Refrigerate the pickles. You can eat them now or allow the flavors to meld over a month or two.
• This Bread and Butter Pickle recipe will keep for up to a year in the fridge, without canning, and retain its crunchiness and flavour. But they don't last that long in my house.

SUGAR-FREE BREAD AND BUTTER PICKLES

Steps:

• Prepare the cucumbers - wash thoroughly removing any dirt from the skin of the cucumbers. Remove a thin (1/16 inch) slice from the blossom end of each cucumber and discard.
• Slice cucumbers into rounds approximately ¼ inch thick.
• Prepare the onion - peel the onion and slice into ¼ inch thick slices. Separate the onion rings.
• Place the cucumbers and onions in a large bowl and sprinkle with the salt. Toss so that the salt is distributed throughout the vegetables. Allow to stand at room temperature for two hours.
• Drain the cucumbers and onions in a colander. Rinse thoroughly and drain again. Spread the vegetables on a double thickness of paper towels and pat dry with additional paper towels.
• Prepare 3 pint (or 6 half-pint) jars by washing in hot soapy water and rinsing well. Prepare lids and rings according to manufacturer's directions.
• Fill a boiling water canner ¾ full with water. Add the clean jars to the canner and bring to the boil. Keep lids warm in a pan of barely simmering water.
• Meanwhile, combine the vinegar, sugar substitute, mustard seed, celery seed, turmeric, and cloves in a large saucepan. Bring to a boil over medium-high heat.
• Add the cucumbers and onions and allow the mixture to return to a boil.
• Working with one jar at a time, use a slotted spoon to pack vegetables into hot jars filling to ¼ inch of tops. Ladle in pickling liquid to cover the vegetables.
• Wipe the jar rim with a moistened paper towel and apply a canning lid and ring. Rings should be just fingertip tight. Return the filled jar to the canner and continue until all jars are packed.
• When all jars are filled, lower the jars into the boiling water canner. Water should cover the tops of the jars by 1 to 2 inches. Cover the canner and bring the water to a gentle boil. Process for 15 minutes.
• Remove jars from the canner and place on a towel to cool completely. After the jars are cool, check to make sure the seals are complete.
• Store in a cool, dark place for up to one year. Refrigerate jars after opening.

SPLENDA/SUCRALOSE SWEET PICKLE RELISH

Steps:

• Finely dice unpeeled cucumbers, pared peppers and pared onions and place all in large bowl.
• Sprinkle the salt over the vegetables.
• Cover with cold water and let stand for 2 hours.
• Drain vegetables well.
• In a large pot, combine Splenda, vinegar and pickling spices.
• Bring to a boil.
• Add vegetables to the pot, and adding, if necessary, just enough water to cover vegetables.
• Bring back to a boil and simmer for 10 minutes.
• Put relish into jars using a slotted spoon adding as much or as little of the brine as you like remembering that you need to leave 1/4" to 1/2" head space.
• Process in a hot water bath.

SUGAR FREE PICKLE RELISH

Steps:

• Drain liquid from pickles into a non reactive pan.
• Throw in the onion, splenda, celery seed and mustard seed.
• Bring to a simmer for about 20 to 30 minutes.
• While that is simmering chop the pickles either by hand or in the food processor to the consistancy you like your relish to be, fine or coarse.
• Add the 2 tablespoons of cider vinegar to the chopped pickles.
• Put the chopped up pickles back in the jar and pour the brine back over the whole thing.
• Store in the fridge and use like store bought relish.