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Categories:Viewed: 54 - Published at: 5 years ago
Ingredients
- 1 (24 ounce) jar dill pickle spears
- 1 cup chopped onion
- 1/3 cup Splenda sugar substitute
- 1/2 teaspoon celery seed
- 1/2 teaspoon mustard seeds
- 2 tablespoons cider vinegar
Method
- Drain liquid from pickles into a non reactive pan.
- Throw in the onion, splenda, celery seed and mustard seed.
- Bring to a simmer for about 20 to 30 minutes.
- While that is simmering chop the pickles either by hand or in the food processor to the consistancy you like your relish to be, fine or coarse.
- Add the 2 tablespoons of cider vinegar to the chopped pickles.
- Put the chopped up pickles back in the jar and pour the brine back over the whole thing.
- Store in the fridge and use like store bought relish.
