Dill Relish

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Dill Relish

Post by Raeja on Sat Mar 25, 2017 9:38 am

Made using 5 ¼ lb cukes and 2 ¾ zucchini and diced 3 sm green peppers with onion 9/14
Dill Relish
Adapted from Ball Blue Book of Preserving
8 pounds of pickling cucumbers
1/2 cup of salt
2 teaspoons of dry mustard powder
4 cups of water
4 cups of vinegar
1 white onion, diced
1/3 cup sugar
2 tblsp dill seed

**Remember to always use a trusted canning source.  I’ve yet to kill anyone, but make sure you’re using official sources.**
1) Prepare your lids and jars.

2) Wash cucumbers using a vegetable scrub brush.  Cut the cuke butts off, slice length-wise, and cut in to 1-2 inch chunks.

3) In a food processor, pulse (use “pulse” instead of “on”, else you’ll end up with cucumber sauce) the cuke chunks a few at a time until the pieces look “relishy”. 
4) Put the cuke pieces in a bowl, sprinkle with salt, and then pour the water over it.  Cover, and let stand for 2 hours.
5) After the 2 hours, put the cukes in a colander, and rinse thoroughly.  Let drain and squeeze the cukes to release all excess water.
6) In your food processor, dice the onion, or dice by hand.  Add to a heavy bottomed sauce pan.  (A dutch oven works well)

7) Add the dry mustard, cukes, sugar, dill seed to the onions.  Pour the vinegar over everything, and bring to a boil.  Reduce the heat, and simmer for 10 minutes, stirring occasionally.
It’s a good idea to start your water in the canner at this point.

8) Ladle the hot relish in to your jars.  I used a slotted spoon so that I could get mostly the good stuff.
Then I ladled in a little of the hot brine.  Leave 1/4 inch of head space (the amount of space between the top of the food in the jar and the top of the jar).
9) Wipe the rim with a clean towel, and place your sanitized lid on top.  Secure the ring

10) Place the jars in the boiling water bath canner, and put the lid on.  Process 15 minutes.
11) Remove the jars when the process has been completed.  I always put my jars on a towel in a corner on my counter to cool.  Let the jars cool completely, check the seals, and store for up to 1 year in a cool dark location.  Makes about 5 half pints.

This recipe can be doubled

**Note**  This says good for up to 1 year, but it is still good longer than that if proper technique is used ~ always check to be sure lid is sealed tight before opening, no matter how long ago it was canned and then check for smell

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