Ingredients:
1 (24 ounce) jars dill pickle spears
1 cup chopped onions
1/3 cup Splenda sugar substitute
1/2 teaspoon celery seeds
1/2 teaspoon mustard seeds
2 tablespoons cider vinegar
Directions:
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.
Servings: 24
Time preparation: 15 min.
Time total: 45 min.