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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