Mustard Relish: 1 3/4 cup prepared dill relish (I use Vlasic) 2 1/4 cup finely diced sweet onion 3 2 tablespoons prepared yellow mustard 4 5 drops liquid stevia, optional More ...
But the relish you choose will determine how low-carb it will be. This recipe uses sweet relish, which does have a few carbs in it. But there is an easy substitution if you want to eliminate these carbs: use dill pickle relish. Here's a breakdown of net carbs (per serving, ½ cup) which includes a comparison of sweet vs. dill pickle relish.
Bring the water to a simmer. Heat jars for 10 minutes. This prevents the jars from cracking when you ladle hot relish into them. Fill Jars. When relish is ready, lift hot jars from the canning pot. Fill as directed. Heat Jars. Return jars to pot. Check that there is one to two inches of water covering the jars. Process Jars. Cover pot.
Remove from heat. Ladle hot relish into hot, sterilized pint canning jars, leaving1/2" headspace. Remove air bubbles and refill if necessary. Wiperims, and add hot lids and rings. Place the jars in the water bath makingsure that the water covers each of the jars by 1 to 2 inches.