Low Glycemic No Added Sugar Sweet Pickle RelishReport Violation
Serves: 96 (3 pints)
Serving Size: 1 tablespoon
Carbs Per Serving: 1.8 g
Prep Time: 2 hours and 20 minutes
Skill Level: Easy
For those of you who have scads of cucumbers in your garden or for those taking advantage of the low price on cucumbers. Sweet Pickle Relish goes so well with hot dogs, brats and more. It also make a good base for tatar sauce and 1000 Island Dressing. Conventional relish contains three times as much sugar as ice cream. Wow! Here's a super easy to make recipe for Sweet Pickle Relish that has no added sugar and is safe for diabetic and low carb folks alike.
4 cups cucumbers, de seeded and chopped
2 cups onions, chopped
1 cup green bell peppers, chopped
1 cup red bell peppers, chopped
1/4 cup kosher salt
1 cup Fructevia, Steviva Blend or 1.8 teaspoon of Steviva Brands Pure Stevia Powder
2 cups cider vinegar
1 tablespoon celery seeds
1 tablespoon mustard seeds
1/2 Tablespoon xanthan gum
To de-seed 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 food processor dicing attachment.
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.
Bring to a boil.
Bring back to a boil and while stirring add xanthan gum.
Let simmer for 10 minutes.
Put into pint jars according to standard canning procedures.
I like this recipe, but was put off by adding xanthan gum to it. Not a big fan of that. Was wondering if pectin could be used instead.