Archive for the ‘Canning’ Category

Dill Pickle Relish

I’m in relish heaven!

This has just the right amount of pickling spices that I like,  and remember, I only post the best.  In my eyes and taste buds!

First and foremost, I found the recipe at TastyKitchen.

I did not change a thing to this recipe and it turned out great. Okay, I did add maybe a tsp. of finely chopped red bell pepper and extra dill.  Even my hubby, whom doesn’t even like dill-picklish-stuff.  (there’s something wrong with him because of that aspect, I’m sure of it) LOVED IT!

Hey wait.  Does this mean he’s acquired a taste for all my beloved dill pickles that I can every year?  That won’t be tolerated! BAWAh..wah.wah.

Ekk!~ We won’t even go there.  My pickles are mine I tell you.

Now, that I’m off of my evilish-picklish-ways maybe I can post the recipe and pictures for you.

If you even remotely like the taste of dill you must try this recipe. There is such a nice balance between sweet and sour in this recipe.  Well, it’s just awsome!

This is a canning recipe, but can be easily made into a fridge relish where no canning is involved.

Hope you enjoy!

Dill Pickle Relish

  • 3 pounds Pickling Cucumbers
  • 1 whole Large Sweet Yellow Onion
  • ¼ cups Pickling Salt
  • 3 cups White Vinegar
  • ¾ cups Sugar
  • 4 cloves Garlic, Minced
  • 2 teaspoons Dill Seed  – plus add Tbs. fresh dill weed (if you have it)
  • 2 teaspoons Mustard Seed
  • 2 teaspoons Celery Seed
  • ½ teaspoons Turmeric
  • 4 whole Pint-sized Canning Jars, Lids And Rings

Finely chop the cucumbers and onions. Note: I used my food processor for chopping, but be careful not to over process. Place the chopped vegetables in a large nonreactive bowl and sprinkle with the pickling salt. Stir well and allow to stand for 1 hour.

Drain the cucumber mixture in a colander; rinse with cold water and drain well.

In a large pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium high heat.

Add the drained cucumber and onion mixture and return to a boil, stirring frequently. Reduce the heat to medium low and simmer for 10 minutes.

Simmering Dill Pickle Relish

Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.

Makes 4 pints


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Bread and Butter Pickles

Bread and Butter Pickles

  • 4 pounds cucumbers, sliced
  • 2 medium-sized onions, chopped
  • 1/3 cup pickling salt

Combine sliced cucumbers, chopped onions and pickling salt in a large bowl; toss well and cover with ice cubes.  Let stand  for 3 hours; after 3 hours drain and rinse well.

For the Brine:

  • 5 cups sugar
  • 3 cups vinegar
  • 2 Tablespoons mustard seed
  • 1-1/2 tsp. celery seed
  • 1-1/2 tsp. turmeric

Combine brine ingredients in a large non-reactive stockpot and bring to a boil.

Pack your cucumbers into sterilized pint jars, pour hot brine over cucumbers leaving 1/4 inch headspace.  Remove air bubbles and wipe off the rims with a damp paper towel.  Adjust two-piece caps.  Process 10 minutes in a boiling water canner.

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