Splenda/Sucralose Sweet Pickle Relish |
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Prep Time: 300 Minutes Cook Time: 300 Minutes |
Ready In: 600 Minutes Servings: 4 |
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At my house, we needed to take the sugar out of our diet. I wanted to find a suitable sweet pickle relish that would suit my pre-diabetic hubby. Well, I think I found it! The first time I made it, I ate some, while it was still warm, on some crackers. I suppose that green bell peppers would work, but I used a combination of yellow, orange and red peppers for the eye appeal. Yummy! Ingredients:
4 cups cucumbers, chopped |
3 cups onions, chopped |
2 cups bell peppers (any combination of green, yellow, orange and or or red, chopped) |
1/4 cup kosher salt |
1 3/4 cups splenda sugar substitute (granulated) |
1 cup cider vinegar |
2 tablespoons pickling spices |
Directions:
1. Finely dice unpeeled cucumbers, pared peppers and pared onions and place all in large bowl.
2. Sprinkle the salt over the vegetables.
3. Cover with cold water and let stand for 2 hours.
4. Drain vegetables well.
5. In a large pot, combine Splenda, vinegar and pickling spices.
6. Bring to a boil.
7. Add vegetables to the pot, and adding, if necessary, just enough water to cover vegetables.
8. Bring back to a boil and simmer for 10 minutes.
9. 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.
10. Process in a hot water bath.
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