Tuesday, August 13, 2013

Dill Relish

I used up the last of our cucumbers to make a batch of Dill Relish.  I love this stuff straight out of the jar. 

Gather up all your canning supplies and get started.  Yields approximately 5 pint jars.
  • Water Bath Canner
  • Jar lifter, Funnel and Magnet
  • Jars, lids and bands
  • 4 to 5 pounds of cucumbers (I just used what I had)
  • 1 large onion
  • 1/3 cup of canning salt
  • 4 cups of white vinegar
  • 1 cup of sugar
  • 3 teaspoons of minced garlic
  • 2 teaspoons of dill seed
  • 2 teaspoons of celery seed
  • 2 teaspoons of mustard seed
  • 1/2 teaspoon of turmeric
  • Pickle crisp (optional)
Scrub your cucumbers under cool running water.  Peel your onion.
Chop onion and cucumbers in a food processor as small as you like them.  Place them in a large bowl and sprinkle the salt over them.  Mix well and let sit for one hour.

While you are waiting, get your canner and jars ready. 

After one hour, drain the mixture through a small strainer.  Cover with cold water and strain again.  Rinse one more time and strain again. 

To a med/large stainless steel pot add your vinegar, sugar, garlic, celery seed, mustard seed, dill seed and turmeric. Stir well. 
Bring to a boil over med/high heat.
Add your strained cucumber mixture to the pot and bring back to a good boil.  Boil for about 5 minutes. 
Add pickle crisp to each jar.
Ladle hot relish into jars leaving 1/2 inch headspace.

  Stir to remove air bubbles and adjust headspace if needed. 
Wipe rims of jars with a paper towel dipped in hot water or vinegar.
Put on lids and bands.
Tighten down finger tight.
Process for 10 minutes.
Place on counter to cool for 24 hours.

Label and Store in a cool, dark room.

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