how to make Pickle Relish glutenfree sugarfreeMake your own healthy pickle relish without sugar, artificial color, or high-fructose corn syrup. It’s easy!
Warning: Once you start making your own condiments you’ll never go back to store-bought. But that’s a good thing. You’ll save money, keep those pesky chemicals and preservatives out of your food, and things will taste delicious! If you like this one, try my smoky creamy almond sauce, vegan fish sauce, mustard sauce, and sugar-free barbeque sauce too.

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:
low-sodium, low-tyramine, or migraine diets

All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Look for midweek posts on meditation and life lessons, helping you create inner balance.

how to make Pickle Relish glutenfree sugarfree

How to make pickle relish

5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 33 mins
Course Dinner, Lunch
Cuisine American
Servings 2 cups

Ingredients
  

  • 16 ounces cucumbers Persian or pickling cucumbers
  • 2 tbsp sea salt kosher salt recommended
  • 4 cups water (filtered or spring)
  • 1/2 cup apple cider vinegar
  • 1/4 cup agave syrup
  • 1 stick cinnamon
  • 1 tsp cloves (whole)

Instructions
 

Day One

  • Add the salt to the water in a large clean jar or bowl and stir to dissolve. (You have now made "brine." Congratulations!)
  • Peel the cucumbers, take off the ends, and slice lengthwise.
    how to make Pickle Relish glutenfree sugarfree
  • Use a grapefruit spoon to scoop out the seeds. (Compost the peels and the seeds.)
    Slice cucumbers and remove the seeds
  • Dice into small cubes. Add to the brine and stir. Let sit overnight. (This can sit out on the counter.)
    Dice the cucumbers for pickle relish

Day Two

  • Prepare your pickle jar by washing the jar and the lid inside and out. Bring enough water to a boil in a pot large enough to immerse the jar and the lid. Use tongs to gently place the room temperature jar and lid into the hot water (I turn it down to just under boiling). Immerse for 10 minutes.
  • Meanwhile, bring a kettle of water to boil.
  • In another pan, mix the vinegar, agave syrup, and spices. Heat just to boiling. (You can put the spices in a spice bag or tied in a cheesecloth. If you do this, simmer the mixture on low for 15-20 minutes to make sure the spices infuse the liquid. Remove the spice bag before pouring over the cucumbers. A benefit to this is that the relish will not pick up color from the spices.)
  • Put the cucumbers in a heat-proof colander. Pour the boiling water over them in the sink to rinse off the salt.
  • Remove the jar and lid using tongs and hold upside down to let the water run out. Don't touch inside the jar or lid if you can, to keep them clean.
  • Put the drained cucumbers into the jar. Pour the pickling solution over them. Seal the jar. Allow to cool to room temperature, then refrigerate.
    Put the rinsed diced cucumbers into the jar
  • Check after one week to see if you like them. These last about six months in the fridge. Make sure you keep the pickles down in the liquid as you use them up.

Notes

Per 1 tbsp serving:
  • 10 calories
  • 0 g fat
  • 0 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 198 mg sodium (estimated)
  • 34 mg potassium
  • 2 g carbohydrate
  • 0 g fiber
  • 2 g sugars
  • 0 g protein
  • 0 Weight Watchers Points Plus
A note about canning safety: The vinegar and salt should do a good job of preventing mold growth. Do not, however, leave these unrefrigerated. For that, you would need to do a proper water-bath canning job, which is not described here. Sodium count estimated by reducing sodium by 40% with rinsing.