Dill Pickle Relish Recipe No Sugar

HOMEMADE DILL PICKLE RELISH

Steps:

• Place the diced cucumbers, onion, bell pepper, and garlic in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight.
• Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.
• In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Discard the bay leaves.
• Ladle the hot relish into hot sterile jars, leaving ¼ inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.
• Process the jars in a boiling water bath for 10 minutes.
• Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for at least a month. Makes 4 pints (you can use pint-sized or half pint jars). Best eaten at least a week later after the flavors have had time to meld and the vinegar mellows out a bit.

DILL PICKLE RELISH

Steps:

• Shred all of the cucumbers into small pieces by using a cheese grater. Mince the jalapeño peppers.
• In a large stainless steel pot boil vinegar, salt, seeds and halved garlic cloves. Once the liquid mix has come to a boil, add veggies; cucumbers and jalapeños.
• Bring liquid mixture back to a boil. Simmer on medium heat for 10 minutes.
• Pour hot liquid mixture into cleaned and sanitized pint jars.
• Sanitize and clean pint glass jars with steaming hot water, or by running them through the dishwasher.
• As you're cooking the relish liquid, fill a separate water bath pot with water. Put on stove at high heat and cover so that it will be boiling by the time you are ready to use for the Water Bath Canning.
• Put canning jar lid tops in hot water to soften wax around rims for an easier seal.
• Wipe rims of filled jars with a clean cloth. Place lids from hot water on jar top, hold securely in place and screw on bands.
• Place jars in boiling hot water bath using a jar lifter. Process (leaving jars fully submerged under water) in water bath for 15 min. Remove from boiling water and let cool.

TANGY DILL PICKLE RELISH

Steps:

• Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
• Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
• In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
• Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
• Remove from heat, add the turmeric and mix well.
• Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

SWEET DILL PICKLES

Steps:

• Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
• In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
• Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.

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.