Splenda/Sucralose Sweet Pickle Relish

Submitted by Chef #1464675

"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!"

 

• Ready In: 10hrs
• Ingredients: 7
• Yields: 3 pints
• Serves: 96

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.

Reviews

[Chef Stiles]

This was very very good. My DH is diabetic so this was just what we were looking for. I doubled the recipe and turned out great thanks for the great recipe

 

[greenpants]

This is a great recipe. Love it. I can't have sugar as being diabetic, so I was looking for a good sweet pickle relish. I kept the quanities the same 9 cups of what ever you want.. I wanted more pickles in mine so cut out some of the peppers and added more cukes. I opened a jar after just a week and the flavor was great. I know the longer they sit the better they will be. I wish I had doubled the recipe . But now I know it is good and will make more.