Bring to a boil. Add well-drained vegetables and simmer 10 minutes. Pack into hot jars, leaving 1/4-inch headspace. Wipe rims clean and process sweet pickle relish according to water bath canning directions. Process half-pints for 10 minutes, adjusting for altitude according to the chart below.
These sweet and spicy low carb pickles have less than 1g net carb per serving. 1. Bring the vinegar, sweetener, and spices to a boil. 2. Pour the liquid over the onions and cucumbers in a resealable container. 3. Chill in the refrigerator for 4 days. If you liked this low carb pickle recipe, then you might like my recipe for pickled eggs.
Ingredients. 1 8 cucumbers, chopped. 2 2 onions, chopped. 3 1 red bell pepper, chopped. 4 1 green bell pepper, chopped. 5 ½ cup pickling salt. 6 cold water to cover. 7 2 cups cider vinegar. 8 1 tablespoon celery seed. 9 1 tablespoon mustard seed. 10 3 ½ cups white sugar Add all ingredients to shopping list.
Once the Jar is filled to approximately 3/4, add one Red Chilli Pepper to each of the jars. Make sure the Chilli Pepper is not opened, otherwise you will end up with extremely Chilli Dill Pickles. You can always make it spicy at the end of the fermentation by breaking the chilli peppers in. Finish with adding more cucumbers to the top of the jar.