7 cups chopped pickling cucumbers (about 9 small pickling cucumbers)
1 large sweet onion, chopped
2 cups white vinegar (5% acidity)
2 tsp. dill seed
3 tsp. minced garlic
2 tbls. pickling salt
Wash cucumbers well. After washing the cucumbers, slice a thin piece from both the stem and blossom ends and discard. Cut cucumbers into about 1"-inch pieces and then chop in a food processor (using about 3 to 4 short pulses on “chop”) into small diced pieces.
Chop the onions in the food processor, following the directions above. Combine chopped cucumbers and onion and set aside.
In a large pan, stir together the vinegar, dill seed, minced garlic and pickling salt, until the salt dissolves. Add chopped vegetables and bring to a boil. Reduce heat and simmer 10 minutes.
Fill hot relish into clean, hot pint jars leaving ½-inch head-space. Remove air bubbles and adjust head-space if needed. Make sure liquid covers the top of the food pieces. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
Process 1/2 pint jars 10 minutes and pints 15 minutes in a boiling water bath. Remove jars to your kitchen counter-top and let sit undisturbed 12-24 hours. Jars are sealed when button on top of lid is fully depressed and does not move.
Store in your pantry up to one year.
Yield: 6 - 8 oz. (half pint) jars or 3 - 16 oz. (pint) jars
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