Mar 31, 2020 - This sweet cucumber relish is so good made with onions and bell peppers you will love this sweet pickle relish on hot dogs, egg salad and more! Easy Canned Salsa …
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In a large pot bring the water and vinegar to a boil. Then stir in the sugar and spices, stir until the sugar has dissolved. Then add the cucumber and onion mixture to the pot. Bring it back to a boil and cook for 15 minutes stirring often. Ladle the relish into pint or half pint-sized canning jars leaving 1/2” of headroom.
Peel and quarter the onions and chop in your food processor, add to the chopped cucumbers. Mix the cucumbers and. onions together, sprinkle with the pickling salt. Cover and let it sit overnight. The next morning drain well squeezing out as much liquid as possible and set aside. Combine the water and vinegar in a large pot and bring to a boil.
Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water. Cover and refrigerate overnight. Drain; rinse and drain again. Combine remaining ingredients in a large kettle; bring to a boil. Add vegetables; simmer for 10 minutes. Ladle hot mixture into hot jars, leaving 1/4" headspace. Adjust caps.
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.