Sunday, May 31, 2015

Dill Pickle Relish

Because not all relish needs to be sweet. This recipe uses dill seed and garlic to achieve its great taste, closely resembling the kind bought in the grocery store. Perfect on grilled hot dogs, burgers and more.

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



© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.