Splenda Squash Relish Recipes

Steps:

• In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.

Steps:

• 1. Shred squash, onions, and both peppers into a large mixing bowl.
• 2. Add all salt and enough water to cover. Let stand in refrigerator 1 hour.
• 3. Drain-strain and rinse quickly under cold water. Drain well.
• 4. In a large pot, combine sugar, vinegar, celery seed and turmeric. Bring to a boil.
• 5. Let stand 3 minutes, add vegetables and stir.
• 6. Return to boil - reduce heat to low and simmer 4-5 minutes.
• 7. Allow to cool; can or refrigerate as desired.

Steps:

• 1. Day 1: Grate squash, chop onions and peppers. Place in large container. Cover with water. Add salt and stir. Set aside and cover with foil wrap overnight. Day 2: Drain squash mixture and cover with ice water. Let sit for 20 minutes and drain off water. Day 2 Continued: Using big dutch oven type pan mix pickling spices, vinegar and turmeric powder and bring to a boil. Add sugar and bring to a boil again. Add drained squash mixture, stir and cook 10 minutes. Cool about 5 minutes and dip mixture and liquid into hot jars with a cup, clean rims off good and seal with lids and rings. Use canning sealing instructions for a good seal. Will last for at least 2 years in pantry if seal is not broken. Store in refrigerator after opening.
• 2. Be sure to use a pan large enough to hold all the squash mixture and sugar mixture. Use clean jars and lids. Leave soaking in hot water before pouring mixture into them. Be careful this is a very hot mixture and take care not to burn yourself. My husband always helps with this cooking and canning process.

Steps:

• 1. Dice vegetables and mix with salt. Let stand at least 1 hour
• 2. Drain well ... squeeze out juice
• 3. Mix vinegar, sugar, mustard seed, celery seed, and dry mustard in a large pot and bring to a boil.
• 4. Add vegetables and bring to a boil. Pour in hot jars and seal. Water bathe for 15 minutes. I put mine in jelly jars because I eat a jar all by myself. This recipe should make about 6 pint jars. Sometimes I have a bit that will not fit into the jars... it does not go to waste. Enjoy

Steps:

• In a large bowl, combine the first six ingredients. Refrigerate, covered, overnight., Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is clear., Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks.

Steps:

• Heat olive oil and butter in a skillet over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in kohlrabi, and season with salt and pepper. Cook and stir until kohrabi has softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in the green onion, spinach, and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool.
• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Beat the egg with water in a small bowl; set aside.
• Roll out the pie crust by running a rolling pin over it once or twice. Cut out about 16 6-inch circles using a large cookie cutter or cereal bowl. Fill the center of each circle with about 1 tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal, and place on the prepared baking sheet. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash.
• Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.

Steps:

• Place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. Toss to combine, and allow the vegetables to drain for 1 hour. Discard juice.
• Place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. Stir in the squash mixture, and return to a boil. Cook the mixture until the vegetables are tender, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
• Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once 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 the refrigerator.

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.

Steps:

• Chop or Grind vegetables.
• Sprinkle Salt over all and cover with ice and let stand for 1 hour.
• Drain.
• Mix other ingredients together and bring to a boil (Make sure sugar is melted).
• Add vegetables to mixture and cook for about 5 minutes.
• When it is bubbling it is ready.
• Put into prepared jars and seal.
• May be put in water bath for 10 minutes, if desired, to help seal.

Steps:

• 1. Do not peel squash. Slice squash, onions, and green pepper in thin strips. Add 1/4 cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate.
• 2. Combine sugar, vinegar, celery seed and turmeric. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil. Pack in hot canning jars and fill to 1/2 inch of top of jar with juice. Makes about 4 or 5 pints, double if you want more.
• 3. PROCESS JARS IN BOILING WATER BATH 10 MINUTES.
• 4. Notes: To a double batch I used for spices: 3 T. mustard seed 2 T. pickling spice 1 T. celery seed And a total of 7 cups splenda to 4.5 cups vinegar