Best Splenda Squash Relish Recipes

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SPLENDA/SUCRALOSE SWEET PICKLE RELISH



Splenda/Sucralose Sweet Pickle Relish image

At my house, we needed to take the sugar out of our diet. I wanted to find a suitable sweet pickle relish that would suit my pre-diabetic hubby. Well, I think I found it! The first time I made it, I ate some, while it was still warm, on some crackers. I suppose that green bell peppers would work, but I used a combination of yellow, orange and red peppers for the eye appeal. Yummy!

Provided by bobbeck

Categories     Lunch/Snacks

Time 10h

Yield 3 pints, 96 serving(s)

Number Of Ingredients 7

4 cups cucumbers, chopped
3 cups onions, chopped
2 cups bell peppers (any combination of green, yellow, orange and or or red, chopped)
1/4 cup kosher salt
1 3/4 cups Splenda sugar substitute (granulated)
1 cup cider vinegar
2 tablespoons pickling spices

Steps:

  • Finely dice unpeeled cucumbers, pared peppers and pared onions and place all in large bowl.
  • Sprinkle the salt over the vegetables.
  • Cover with cold water and let stand for 2 hours.
  • Drain vegetables well.
  • In a large pot, combine Splenda, vinegar and pickling spices.
  • Bring to a boil.
  • Add vegetables to the pot, and adding, if necessary, just enough water to cover vegetables.
  • Bring back to a boil and simmer for 10 minutes.
  • Put relish into jars using a slotted spoon adding as much or as little of the brine as you like remembering that you need to leave 1/4" to 1/2" head space.
  • Process in a hot water bath.

Nutrition Facts : Calories 3.9, Sodium 295.2, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 0.1

SQUASH RELISH



Squash Relish image

Colorful relish that's great with peas (purple hull peas are my favorite) and cornbread. It's perfect with hot dogs, or in any recipe that calls for pickle relish.

Provided by mbrancherwife

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h55m

Yield 192

Number Of Ingredients 10

8 cups diced yellow squash
2 cups diced onion
2 red bell peppers, diced
2 green bell peppers, diced
3 tablespoons salt
3 cups white sugar
2 cups vinegar
2 teaspoons celery seeds
2 teaspoons whole mustard seeds
6 (1 pint) canning jars with lids and rings

Steps:

  • Place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. Toss to combine, and allow the vegetables to drain for 1 hour. Discard juice.
  • Place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. Stir in the squash mixture, and return to a boil. Cook the mixture until the vegetables are tender, about 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
  • Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in the refrigerator.

Nutrition Facts : Calories 14.7 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 109.3 mg, Sugar 3.3 g

SQUASH RELISH



Squash Relish image

This is a really fresh-tasting relish!. Thinking about adding some hot peppers next time... What do y'all think?

Provided by Tina Simpson

Categories     Other Side Dishes

Time 1h45m

Number Of Ingredients 9

8 c diced squash
3 c diced sweet peppers
2 c diced onions
1 Tbsp salt
3 c sugar
1 Tbsp white mustard seed
1 Tbsp celery seed
1/2 tsp dry mustard
2 1/2 c vinegar

Steps:

  • 1. Dice vegetables and mix with salt. Let stand at least 1 hour
  • 2. Drain well ... squeeze out juice
  • 3. Mix vinegar, sugar, mustard seed, celery seed, and dry mustard in a large pot and bring to a boil.
  • 4. Add vegetables and bring to a boil. Pour in hot jars and seal. Water bathe for 15 minutes. I put mine in jelly jars because I eat a jar all by myself. This recipe should make about 6 pint jars. Sometimes I have a bit that will not fit into the jars... it does not go to waste. Enjoy

YELLOW SUMMER SQUASH RELISH



Yellow Summer Squash Relish image

My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. -Ruth Hawkins, Jackson, Mississippi

Provided by Taste of Home

Time 1h

Yield 6 pints.

Number Of Ingredients 9

10 cups shredded yellow summer squash (about 4 pounds)
2 large onions, chopped
1 large green pepper, chopped
6 tablespoons canning salt
4 cups sugar
3 cups cider vinegar
1 tablespoon each celery seed, ground mustard and ground turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper

Steps:

  • In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.

Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

SQUASH RELISH



Squash Relish image

Make and share this Squash Relish recipe from Food.com.

Provided by Brenda Hall

Categories     Vegetable

Time 1h5m

Yield 5-6 Pints

Number Of Ingredients 9

6 -7 large squash
2 large green peppers
1 red bell pepper
4 large onions
1/4 cup salt
3 cups sugar
3 cups vinegar (white)
3 teaspoons turmeric
2 teaspoons celery seeds

Steps:

  • Chop or Grind vegetables.
  • Sprinkle Salt over all and cover with ice and let stand for 1 hour.
  • Drain.
  • Mix other ingredients together and bring to a boil (Make sure sugar is melted).
  • Add vegetables to mixture and cook for about 5 minutes.
  • When it is bubbling it is ready.
  • Put into prepared jars and seal.
  • May be put in water bath for 10 minutes, if desired, to help seal.

Nutrition Facts : Calories 629.6, Fat 1.3, SaturatedFat 0.3, Sodium 5677.1, Carbohydrate 150.8, Fiber 7.9, Sugar 136.2, Protein 6.8

SUMMER SQUASH RELISH



Summer Squash Relish image

Provided by Sean Timberlake

Categories     condiment

Time 3h50m

Yield 6 to 8 pints

Number Of Ingredients 10

3 to 3.5 lbs zucchini or yellow squash, sliced to 1/4-inch discs
4 to 4.5 lbs yellow onions, thinly sliced
1/2 c. kosher salt
1/2 c. sugar
2 c. white distilled vinegar
2 c. cider vinegar
2 tsp mustard seeds
1 3/4 tsp celery seeds
1 3/4 tsp ground turmeric
1 packet dry pectin

Steps:

  • Drain the vegetables: Layer the squash and onions, salting each layer with kosher salt, in a large nonreactive bowl. Let stand in sink for 3 hours. Drain the squash and onions, transfer to a large colander and rinse well under cold water. Place a bowl over the vegetables, and add a couple cans of tomatoes or whatever you have on hand to weigh the bowl down to squeeze out as much of the water as possible.
  • Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1-inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
  • Make the brine: Bring the sugar, vinegars, mustard and celery seeds and turmeric to a rolling boil in a large nonreactive stockpot or Dutch oven. Add the squash and onions. Bring back to the boil, stirring gently. Remove from heat and allow to cool.
  • Make the relish: Transfer the pickles in batches to a food processor, and pulse until broken down to a fine, even consistency. Return the processed relish to a pan and bring back to a boil. Add the pectin, stir until completely dissolved and bring back to the boil for 1 minute.
  • Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the relish in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the relish into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
  • Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
  • Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
  • Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

SPLENDA FRESH CRANBERRY ORANGE RELISH



Splenda Fresh Cranberry Orange Relish image

This recipe has been in our family for years. I can't imagine a traditional holiday dinner without this on the table!I started making this with splenda instead of sugar for my father, who was a diabetic. We sometimes use the pecans, but feel free to leave them out and make this alot lower in calories.

Provided by ajenas kitchen

Categories     Oranges

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 4

2 (12 ounce) packages fresh cranberries
2 large oranges, unpeeled
2 cups Splenda granular (sugar substitute)
1 cup pecans, chopped (optional)

Steps:

  • Wash the cranberries and set aside.
  • Wash the oranges and do not peel them.
  • Slice each orange into eight sections.
  • Using a food processor, process cranberries and oranges.
  • Stir in splenda. (If using the pecans, add those as well.)
  • This can be made the day before, just keep it chilled until ready to serve.
  • I have also made this and served it as soon as it was made. Either way, this is delicious!

Nutrition Facts : Calories 52.6, Fat 0.1, Sodium 1.5, Carbohydrate 13.7, Fiber 4.4, Sugar 6.5, Protein 0.7

YELLOW SQUASH RELISH



Yellow Squash Relish image

This squash relish recipe was shared by a dear friend of mine, and I have been making it every summer for the past 5+ years. Great way to use up an abundance of yellow squash from your garden!

Provided by Robin Grover

Categories     Other Sauces

Time 1h35m

Number Of Ingredients 9

10 small or 7 medium yellow squash
4 onions
1 green pepper
1 red pepper
1/4 c salt
3 c sugar
2 c apple cider vinegar
2 tsp celery seed
2 tsp ground termeric

Steps:

  • 1. Shred squash, onions, and both peppers into a large mixing bowl.
  • 2. Add all salt and enough water to cover. Let stand in refrigerator 1 hour.
  • 3. Drain-strain and rinse quickly under cold water. Drain well.
  • 4. In a large pot, combine sugar, vinegar, celery seed and turmeric. Bring to a boil.
  • 5. Let stand 3 minutes, add vegetables and stir.
  • 6. Return to boil - reduce heat to low and simmer 4-5 minutes.
  • 7. Allow to cool; can or refrigerate as desired.

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