Cucumber or Zucchini Relish THM FP, Sugar-free, Low-Carb

Homemade Pickle Relish is very easy to make and best of all you can control what you put in to it. When my garden stares to produce lots of crunchy cucumbers, I get ready to preserve relish. This relish is so tasty on hot dogs, burgers, added to chicken and turkey salad, and much more.

This recipe works very well with either cucumbers or zucchini. I have made it with either veggies and you can’t even tell the difference. This year my cucumbers didn’t do so well so I made the relish with zucchini. I can’t wait to make chicken salad with this relish added to it.

If you have never canned before, relish is an easy recipe to start with. The relish is cooked on top of the stove, ladled into jars, and water-bathed. Water-bath canning is when you put filled jars into a canner that is half full of water. You may need to add water to cover the jars by 1 inch. The burner is turned on high to bring the water to a boil. When the water in the caner boils, adjust the heat to keep it to a gentle simmer for the allotted time. When the time is up the burner is turned off. I allow the jars to stay in the canner for 3-5 minutes so the liquid does not cook out of the jars.

An easy way to chop veggies for relish is to use your food processor. If you dont have a food processor you can also use a blender. Fill you blender jar 3/4 full or chunks of cucumbers. Add water to almost cover the veggies. Pulse until the veggies are as fine as you would like them. Repeat until all your veggies are chopped. I used the blender method to do the veggies pictured above.

You may wonder why I squeeze the excess water from the veggies. I have found that it makes a much better relish and it will be thicker if you squeeze the water out.

Cucumber or Zucchini Relish THM FP

  • 16 cups chopped cucumbers, approximately 26-28 cups of cucumber chunks
  • 6 cups chopped onions, approximately 6 medium onions
  • 2/3 cup canning salt
  • 3 cups vinegar
  • 2 cups water
  • 1 tablespoon celery seed
  • 1 tablespoon ground mustard
  • 1 1/2 tablespoons Turmeric Powder
  • 1/8 teaspoon THM Stevia
  • 1 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
  • Mix cucumber/zucchini and onions in a large dishpan. Add ice and cold water to cover veggies. Mix the salt in well. All the veggies and salt mixture to set for 4 hours. Line a colander with a clean cotton dish towel. Drain the veggies mixture, squeezing as much juice from it as you can. Set aside. Wash pint canning jars. Set aside to fill. Prepare a water bath canner half full of water. Place on burner over medium heat. In a large kettle, bring vinegar, water, spices, and sweeteners to a boil. Add cucumber and onions. Bring to a boil. Ladle into pint jars within 1/2 inch of the top. Wipe top of jars clean with a damp paper towel. Add lids and rings. Place jars into water-bath canner adding more water if needed to cover the jars by 1 inch. Bring to a gentle boil. Reduce heat slightly and simmer for 15 minutes. Turn off heat. Allow canner to set undisturbed for 3-5 minutes. Remove jars. Allow jars to cool for 12-24 hours. Remove rings and check for seals. Store in a cool dark place. 10 pints.

I brought the brine to a boil and added the veggies. As soon as they start to boil, I ladle the relish into jars. Be sure to wipe the tops of the jars with a clean, damp paper towel. That will remove anything that is on the rim of the jar that would prevent a good seal.

A funnel is a very important item when canning. it will prevent your jars from getting messy.

I add water as needed to cover the jars by 1 inch. If you don’t have a water-bath canner you can use any large kettle that is deep enough. If you use a regular stockpot you will need to place a rack or I will place used jar lids on the bottom of the stockpot so that the jars aren’t directly on the bottom of the pot.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

Heinz Apple Cider Vinegar (32 fl oz Bottle)

Apple Cider Vinegar

Celery Seed

Canning Tools
Roots & Branches VKP1130 Harvest Stainless Steel Multi-Use Canner with Temperature Indicator, Holds 7 Quart Jars, 20 Quart Liquid Capacity

Stainless Steel Water-bath Canner

Sherpa Pink Gourmet Himalayan Salt - 5 lbs. Extra-Fine Grain

Himalayan Pink Salt is one of the best salts to use. We use it on our salt shaker on our kitchen table.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

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THM Stevia

Cucumber Relish THM FP

Course Side Dish
Cuisine American
Keyword Cucumber Relish
Servings 10 pints
Author Glenda Groff

Ingredients

  • 16 cups chopped cucumbers approximately 26-28 cups of cucumber chunks
  • 6 cups chopped onions approximately 6 medium onions
  • 2/3 cup canning salt
  • 3 cups vinegar
  • 2 cups water
  • 1 tablespoon celery seed
  • 1 tablespoon ground mustard
  • 1 1/2 tablespoons turmeric
  • 1/8 teaspoon THM Stevia
  • 1 cup Gentle Sweet or Brown Sugar Sweetener Substitute

Instructions

  1. Mix cucumber/zucchini and onions in a large dishpan. Add ice and cold water to cover veggies. Mix the salt in well. All the veggies and salt mixture to set for 4 hours. Line a colander with a clean cotton dish towel. Drain the veggies mixture, squeezing as much juice from it as you can. Set aside. Wash pint canning jars. Set aside to fill. Prepare a water bath canner half full of water. Place on burner over medium heat. In a large kettle, bring vinegar, water, spices, and sweeteners to a boil. Add cucumber and onions. Bring to a boil. Ladle into pint jars within 1/2 inch of the top. Wipe top of jars clean with a damp paper towel. Add lids and rings. Place jars into water-bath canner adding more water if needed to cover the jars by 1 inch. Bring to a gentle boil. Reduce heat slightly and simmer for 15 minutes. Turn off heat. Allow canner to set undisturbed for 3-5 minutes. Remove jars. Allow jars to cool for 12-24 hours. Remove rings and check for seals. Store in a cool dark place.

You will find many more preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now

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