Sugar-Free Sweet Pickle Relish
1-pound medium-size Kirby (pickling) cucumbers, unpeeled, ends trimmed and cut julienne on a mandolin*
2/3 cup finely chopped onions (2 to 3 medium onions)
1 tablespoon kosher salt
2 quarts ice-cold water
9 packets organic stevia (equal to 6 tablespoons granulated sugar)
2/3 cup organic cider vinegar
½ teaspoon mustard seeds
½ teaspoon celery seeds
¼ teaspoon sea salt
To a medium bowl add the julienne (or chopped) cucumbers and onion; tossing to combine. Sprinkle evenly with the salt and toss again. Cover and let stand at room temperature, stirring occasionally, for 2 hours. Liquid will accumulate at the bottom of the bowl.
By the handful, squeeze the cucumber mixture over a sink to remove as much water as possible; adding each handful to a clean bowl.
In a 6-quart, stainless steel (do not use aluminum) pot, combine the stevia, vinegar, mustard seeds, celery seeds and sea salt. Over medium-high heat, bring the mixture to a boil, stirring constantly until the stevia dissolves, about 2 minutes.
Add the drained vegetables to the pot and return to a boil. Reduce the heat and simmer, stirring frequently, for 10 minutes. Remove the pot from the heat and transfer the relish into a clean, pint jar and screw on a clean lid. Refrigerate immediately. Makes 1 pint.
Nutrition values per tablespoon: 5 calories, 0 g fat, 0.9 g carbohydrates, 0.4 g sugars, 0.1 g fiber, 0.1 g protein, 0 mg cholesterol, 37 mg sodium.
*Can be finely chopped by hand.
Based on relish recipe from: "Blue Ribbon Canning: Award-Winning Recipes" by Linda J. Amendt.