Tuesday, August 13, 2013
Dill Relish Recipe
I didn't plant any cucumbers this year, but because of the generosity of others we have had the opportunity to put up some pickles and relish.
I was given a couple of batches of pickling cucumbers but they were too large for pickles. I didn't want them to go to waste so I decided to try some relish.
I looked through a lot of recipes and decided to go with the one that had the least amount of ingredients. I love SIMPLE! I figured I can't go wrong with dill, and I liked that this had less sugar than other recipes.
8 pounds pickling cucumbers
1/2 cup pickling salt
2 tsp. turmeric
4 cups water
2 1/2 cups finely chopped onions
1/3 cup granulated sugar
2 tbsp. dill seeds
4 cups white wine vinegar
Finely chop cucumbers with food processor or food grinder. Place chopped cucumbers in a glass or stainless steel bowl.
Sprinkle with pickling salt and turmeric. Add water, cover and let stand in a cool place. (70-75 degrees) for two hours. Transfer to a colander and drain thoroughly. Rinse with cool water and drain thoroughly again. Using your hands, squeeze out excess liquid.
In stainless steel saucepan combine drained cucumbers, onions, sugar, dill seeds, and vinegar. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until slightly thickened and vegetables are heated through. (about 10 minutes)
Ladle hot relish in jars. Leave 1/2 inch head space. Remove air bubbles. Wipe rims. Place lids on jars. Screw bands down.
Process in Water Bath 15 minutes.
If you are new to canning, you can find basic canning instructions at http://nchfp.uga.edu/
~I wasn't familiar with white wine vinegar. I was happy to find it available at the local grocery store.
~When using dill seed it is way cheaper to buy it in bulk, if you can find it.
Now, we just have to wait two weeks to try it!