Splendasucralose Sweet Pickle Relish Food

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.

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.).

5-MINUTE SWEET PICKLE RELISH RECIPE

Steps:

• 1) Add the sweet and sour pickled gherkins to a blender.
• 2) Blend for just a few seconds until you get a rough crumble. Then add the caster sugar and ground cinnamon.
• 3) Pulse again for another 2 to 3 seconds until you end up with a lightly coarse gherkin mixture. Remove the blade of your blender if you can or pour the blended gherkins in a mixing bowl. Then add the pickled mustard seeds, mustard, vinegar and onion powder. Season with a little pepper to taste.
• 4) Stir the sweet pickle relish well. Cover and let the relish marinate at room temperature for an hour. Then check the seasoning again and add extra cinnamon, sugar, onion powder or pepper if necessary. Once it's seasoned enough, then pour the sweet pickle relish in a clean jar. You can store the sweet pickle relish in the fridge for up to 2 weeks.

SWEET PICKLE RELISH CANNING RECIPE

Steps:

• Prepare your jars by sterilizing them. Preheat oven to 225 degrees. Place jars on a baking sheet and bake in the oven for at least 20 minutes to sterilize.
• Fill a small saucepan with water and add jar lids and rings. Bring water to 180 degrees, cover and remove from heat to sterilize.
• Combine cucumbers, onions, and green & red bell peppers in a large bowl.
• Sprinkle with salt and cover with cold water. Let stand for 2 hours.
• Drain liquid and rinse well. Drain again getting as much water as you can off vegetables.
• Combine sugar, spices, and vinegar in a saucepan and bring to a boil.
• Add drained vegetables and simmer for 10 minutes.
• Pack hot relish into your sterilized jars, leaving ¼ inch at top of jar.
• Remove any air bubbles, and secure your lids on the top of the jars.
• Add jars to a large pan of boiling water. There should be about 1" of water covering tops of jars.
• Cover with lid and process for 10 minutes.
• Lift jars out, dry off and allow to cool.
• Lids will be slightly concave (curving down in the center) when they are sealed.

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.

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.

CANNING SWEET PICKLE RELISH

Steps:

• Wash the cucumbers, peppers, and onions under cold water. Slice the peppers and discard the stems, membranes, and seeds. Remove the stem and blossom ends of the cucumbers; you can, but don't have to peel away the skins of the cucumbers. Peel away the outer skin of the onion. Now chop the cucumbers, peppers, and onions or put each through a food chopper separately using a medium or "chop" blade. About ¼ inch cubes is ideal.
• Measure 6 cups of chopped cucumbers, 3 cups chopped sweet peppers, and 3 cups chopped onions.
• Combine the vegetables in a large bowl, a 5 or 6 quart saucepan. Sprinkle with pickling salt and stir to mix. Add cold water to cover. Let the vegetables stand covered at room temperature for 2 hours (longer if you like).
• Drain the vegetable mixture in a colander set in the sink, rinse with fresh water, and drain well. Return the vegetables to the bowl, cover with ice water, and let the vegetables sit for 1 more hour.
• Combine the vinegar and sugar in a 4-quart kettle or pot. Put the spices in a cheesecloth or spice bag.
• Quickly bring the mix to a boil, stirring constantly. Add the vegetables to the pot and return the mixture to boiling. Cook uncovered over medium-high heat about 10 minutes or until most of the excess liquid evaporates; stir occasionally to keep the mix from sticking to the pot.
• Ladle the relish into hot, sterilized half-pint canning jars, leaving ½ inch headspace. Run a spatula down in between the relish and jar to release air bubbles. Fill with more cooking liquid if necessary.
• Wipe the jar rims with a clean, damp cloth and adjust the lids in place to seal. Screw the ring bands on as tightly as you can.
• Put the jars on a rack in a boiling-water canner making sure they don't touch the canner sides. The hot water in the canner should just cover the jar lids by 1 to 2 inches. . Place the kettle covered on the range to heat. Bring the water in the canner to a boil for 10 minutes (start timing when the water reaches a boil).
• Take jar out of water at end of processing time with a jar lifter being careful not to disturb the lid seal. Cool on a wire rack or folded towel away from drafts. Leave on ring bands in place until jars are cool. Check for good seal by pressing each lid with your finger; if the lids stay down when pressed, the jars are sealed and the rings can be removed.
• Label and store canned relish in a cool, dark place. Refrigerate all jars after opening.

SWEET AND SOUR PICKLE RELISH

Steps:

• Mix all ingredients and store in the refrigerator at least 24 hours prior to serving so that the flavors will blend.