Home Canned Dill Relish

Last summer I embarked on a canning frenzy. I have canned in the past, but mostly the usual: green beans, carrots, beets, apple sauce, tomatoes. Last year, I made pizza sauce, salsa, tomato soup, Italian style tomatoes, plus dill pickle relish. As it will soon be harvest time for cucumbers, I thought I'd share the recipe I used. This relish is dilly, but a little sweet, too. It doesn't taste like store bought, but I like it better and will never bother to buy it again. I still have plenty (I made 2 double batches), so I won't be making it this year, but you can! Once you invest in the canning salt and spices, you will have enough ingredients to make TONS. Using your own cucumbers, you will save all sorts of money by making your own. Plus, you know what is in it.

Dill Pickle Relish
4 lb cucumbers
1/4 cup pickling salt (you must use non-iodized salt or it will turn a nasty color)
1/2 tsp turmeric (I used ground)
2 cups white vinegar (5%)
1/3 cup sugar
4 cloves garlic, minced (I used the jar stuff)
1 Tbsp dill seeds
2 tsp mustard seeds
1 1/2 cups onions
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 1/8 to 1/4" 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.
On 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 leaving a 1/2" headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to altitude.
Makes About: 3 pints

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