Splendasucralose Sweet Pickle Relish Recipes

SWEET PICKLE RELISH

Steps:

• In a large bowl, layer the cucumbers, onions, and salt. Add enough of the cold water to completely cover the vegetables. Cover and let stand at room temperature for 2 hours.
• Drain the vegetables in a large fine-mesh sieve or colander lined with a single layer of cheesecloth. Rinse well and drain again, pressing out the excess liquid.
• In a 6- to 8-quart stainless steel pot, combine the sugar, vinegar, mustard seeds, and celery seeds. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved, about 5 minutes.
• Add the drained vegetables to the syrup and return to a boil. Reduce the heat and simmer, stirring frequently, for 10 minutes. Remove the pot from the heat. The mixture may look watery but that's okay. Ladle the relish into hot pint jars, leaving 1/2-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
• If you're simply stashing the relish in the fridge, refrigerate the jars of relish for up to a few weeks. If you're properly canning the pickle relish, process 8-ounce jars in a water bath canner according to manufacturer's instructions for 10 minutes and process pint jars for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

SWEET PICKLE RELISH

Steps:

• Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
• Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

BEST EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

SOUTHERN SWEET PICKLE RELISH

Steps:

• Combine all veg in a large bowl, sprinkle with salt, add water to cover and let stand for 5 hours.
• Drain well and press out remaining liquid.
• Combine remaining ingredients and bring to a boil.
• Stir until sugar is dissolved.
• Stir in veg and simmer for 10 minutes.
• Pack into clean hot jars leaving 1/2 inch head space.
• Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

SWEET PICKLE RELISH

Steps:

• Mix vegetables together with salt and let set for about 3 hours. Run cold water over and rinse really well. Let stand in a colander for about 1 hour as to get most of the water out. I use a cone shaped jam/jelly colander and then press down on the vegetables occaisonally to get more water out. Place well drained vegetables in a kettle. Add remaining ingredients and gently boil for 20 minutes. Place in sterilized jars and seal.

SWEET PICKLE RELISH

Steps:

• To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
• I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
• Put all the vegetables in a large bowl.
• Sprinkle the salt over the chopped vegetables.
• Cover with cold water and let stand for 2 hours.
• Drain vegetables well, then press out as much liquid as possible.
• In a large pot, combine sugar, vinegar and seeds.
• Bring to a boil.
• Add vegetables.
• Bring back to a boil and simmer for 10 minutes.
• Using a slotted spoon, put into pint jars according to standard canning procedures.
• (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
• Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).

GREEN TOMATO PICKLE RELISH

Steps:

• Combine tomatoes and salt. Let stand overnight and then drain.
• In a large sauce pot combine the sugar, vinegar, seasoning, and onions.
• Bring to a boil, simmer 5 minutes.
• Add tomatoes and peppers to pot, simmer another 5 minutes.
• Bottle and seal to preserve.
• *hot pepper options: 1 pickled pepperoncini = mild heat, 1 pickled banana pepper = medium heat, 1 halapeno = hot heat.

SWEET PICKLE RELISH

Steps:

• Put all the chopped vegetables in a large bowl.
• Sprinkle salt on top.
• Cover with water and let sit overnight.
• In the morning drain, rinse, and drain again.
• Press to get as much juice out as possible.
• In a large pot combine sugar,vinegar,celery seed & mustard seed.
• Bring to a boil, add vegetables, return to boil.
• Reduce heat and simmer for @20 minutes.
• Mix 4tbs. corn starch with 1/4cup of water and thicken.
• Pour into prepared jars and seal.
• * An easy way to seed the cucumbers is to cut them in half and scoop out the seeds with a spoon.

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.