Splenda Sucralose Sweet Pickle Relish Recipes

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.).

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.

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.

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:

• Put all the chopped vegetables in a large bowl.
• Sprinkle salt on top.
• Cover with water and let sit overnight.
• In the morning drain, rinse, and drain again.
• Press to get as much juice out as possible.
• In a large pot combine sugar,vinegar,celery seed & mustard seed.
• Bring to a boil, add vegetables, return to boil.
• Reduce heat and simmer for @20 minutes.
• Mix 4tbs. corn starch with 1/4cup of water and thicken.
• Pour into prepared jars and seal.
• * An easy way to seed the cucumbers is to cut them in half and scoop out the seeds with a spoon.