Piccalilli

I would be cautious about any pickling recipe that does not include some sugar in the pickling solution. Here are some from diabetic recipe sites that use a minimal (less than 1 cup rather than the usual 4 cups) of sugar.

http://www.dlife.com/diabetes/diabetic-recipes/Piccalilli-Relish/r4538.html

http://www.netplaces.com/diabetic-recipes/salad-dressings-salsas-and-sauces/piccalilli.htm

Here's a recipe where some of the reduced sugar quantity is reduced even further by using Splenda sugar substitute:

http://www.associatedcontent.com/article/1176198/how_to_make_salt_free_sugar_free_green.html

It doesn't use ginger, but that can be easily added to the recipe.

Here's some information you may be interested in on the preservation role sugar plays in canning and pickling. It also gives examples of when sugar substitutes can be safely used:

http://www.uga.edu/nchfp/questions/FAQ_general.html

Here's a no-sugar pickling recipe developed by the same site above. You could probably use the same brine for your piccalilli.

http://www.uga.edu/nchfp/publications/nchfp/factsheets/splenda_sweet_pickleslices.pdf