Relishing Life... Dill Relish

Dill Relish

Found on Canning Only Recipes

Ingredients

4 lb cucumbers
¼ cup pickling salt (you must use non-iodized salt or it will turn a nasty color)
½ tsp turmeric (I used ground but you can use whole)
2 cups white vinegar
⅓ cup sugar
4 cloves garlic, minced (I used the jar stuff)
1 Tbsp dill seeds
2 tsp mustard seeds
1½ cups onions

Instructions 

Scrub cucumbers and trim off ends and cut into chunks. In batches in a food processor, pulse cucumbers and onions 8 to 10 times to cut into ⅛ to ¼” pieces.

In a large bowl, sprinkle cucumbers with salt and turmeric. Stir in 1 cup cold water and let stand for 1 hour, stirring occasionally.

Drain in large sieve. Rinse under cold water and drain again, pressing out moisture.

In a large saucepan bring vinegar, sugar, garlic, dill seeds, and mustard seeds to a boil. Add cucumber mixture, return to a boil, stirring often.

Reduce heat and simmer uncovered, stirring occasionally, until thickened, about 30 minutes.

Ladle into half pint jars or pints leaving a ½” head space.

Process jars in a boiling water bath for 10 minutes.

Adjust time according to altitude.

Makes About: 3 pints

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