Ingredients for Sugar Free Pickle Relish
- Dill Pickle Spears
- 1/2 medium yellow onion, finely chopped
- Splenda Sugar Substitute
- 1 teaspoon celery seed
- Mustard Seeds
- 2 tablespoons apple cider vinegar
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How to Make Sugar Free Pickle Relish
- Drain the liquid from 16 ounces of dill pickle spears into a small, non-reactive saucepan.
- Add 1/2 medium yellow onion, finely chopped, 1/4 cup Splenda (or your preferred sugar substitute), 1 teaspoon celery seed, and 1 teaspoon mustard seed to the saucepan.
- Bring the mixture to a simmer over medium heat and cook for 20-30 minutes, stirring occasionally, until slightly thickened.
- While the mixture simmers, chop the drained pickles to your desired consistency – finely chopped for a smooth relish or coarsely chopped for a chunkier texture. A food processor works well for this step.
- In a medium bowl, gently combine the chopped pickles with 2 tablespoons of apple cider vinegar.
- Once the simmering mixture has cooled slightly, carefully pour it over the chopped pickles in the bowl. Stir to combine.
- Pack the relish into a clean, sterilized jar. Seal tightly and refrigerate for at least 2 hours before serving to allow the flavors to meld. Enjoy!
- Store in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
5g
Fat
0g
Carbs
0g
