Take saucepan off the heat. Place the drained zucchini mix into the vinegar and leave to soak for one hour. Return pan to the heart and bring to the boil. Reduce heat and …
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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.
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.
This is the classic relish to enjoy on hot dogs and hamburgers. Half-pint jars are probably the right size for canning sweet pickle relish. Once opened you’ll want to keep this relish refrigerated and use it up within two weeks.
Combine the vegetables in a large bowl, a 5 or 6 quart saucepan. Sprinkle with pickling salt and stir to mix. Add cold water to cover. Let the vegetables stand covered at room temperature for 2 hours (longer if you like). Drain the vegetable mixture in a colander set in the sink, rinse with fresh water, and drain well.