splenda squash relish
(1 rating)
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My diabetic husband loves relish to put on hotdogs or vegetables. We make this relish with Splenda instead of sugar. It helps use up the squash he plants every year too. Everyone likes this.
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(1 rating)
yield
serving(s)
prep time
35 Min
cook time
40 Min
Ingredients For splenda squash relish
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12 cgrated squash, yellow and zucchini
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4 lgonions, chopped
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4 mdbell pepper, chopped (use all colors to make it pretty)
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5 Tbspsalt, regular or sea salt
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water to cover above mixture
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2 Tbsppickling spices
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2 1/2 capple cider vinegar
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1 tspturmeric powder
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6 csugar (splenda)
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6 jarpint canning jars, lids and rings
How To Make splenda squash relish
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1Day 1: Grate squash, chop onions and peppers. Place in large container. Cover with water. Add salt and stir. Set aside and cover with foil wrap overnight. Day 2: Drain squash mixture and cover with ice water. Let sit for 20 minutes and drain off water. Day 2 Continued: Using big dutch oven type pan mix pickling spices, vinegar and turmeric powder and bring to a boil. Add sugar and bring to a boil again. Add drained squash mixture, stir and cook 10 minutes. Cool about 5 minutes and dip mixture and liquid into hot jars with a cup, clean rims off good and seal with lids and rings. Use canning sealing instructions for a good seal. Will last for at least 2 years in pantry if seal is not broken. Store in refrigerator after opening.
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2Be sure to use a pan large enough to hold all the squash mixture and sugar mixture. Use clean jars and lids. Leave soaking in hot water before pouring mixture into them. Be careful this is a very hot mixture and take care not to burn yourself. My husband always helps with this cooking and canning process.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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