Dill Pickle Relish

Summer time is a time of fresh fruits and vegetables from your garden. There is nothing sweeter and so delicious than biting into a freshly picked cucumber. This year I planted a few different varieties, Sweet slice, Marketmore, Burpless, Lemon and Persian cucumbers. The first two are ones that my Mother always planted ' because they are good producers',  so I carry on her tradition. We have had such a hot and sunny summer that the cucumbers are loving it,  and with so many of them I decided to make this Dill Pickle Relish.

I am not a fan of the sweet relish so this I think will become a favorite of mine!

It is tangy, with a hint of sweetness and a beautiful dill flavor. If your garden has an abundance of cucumbers make some of this relish for your family, friends or as gifts.   

 Dill Pickle Relish

Cucumbers washed and ready for slicing

Cucumber chopped fine

Salt and turmeric are mixed in

Water has been added to cover. Now it sits for 2 hours.

The rest of the ingredients to be added.

Cucumber are drained in a colander, then more liquid squeezed out

The sugar, vinegar, onions and dill seed are added.

 Relish smells amazing, after simmering - ready for jarring

Jarred and now to process in a water bath for 15 minutes.

 

Dill Pickle Relish ready for tasting

DILL PICKLE RELISH RECIPE

Makes approximately 7 pints

Ingredients:

8 pounds pickling cucumbers

1/2 cup pickling salt

2 teaspoons ground turmeric

4 cups water

2 1/2 cups finely chopped onions

1/3 cup granulated sugar

2 tablespoons dill seeds

4 cups white wine vinegar

In a Food Processor finely chop cucumbers.  *You will need to work in small batches.

Place chopped cucumbers in a glass or stainless steel bowl and sprinkle with picking salt and turmeric. Add water, cover, and let stand in a cool place for 2 hours.

Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain again. Finally, squeeze out excess liquid with your hands.

In a large stainless steel saucepan, combine drained cucumbers, onions, sugar, dill seeds and vinegar. Bring to a boil over medium-high heat.

Reduce heat and boil gently, stirring occasionally, until slightly thickened and vegetables are heated through (approximately 10 minutes).

Prepare canning jars and lids.

Ladle hot relish into hot jars, leaving 1/2 head space. Remove air bubbles by placing a plastic utensil down the inside of the jars.

Wipe rim. Add warm lid and ring.

Process in water bath for 15 minutes.

Cool overnight and before storing, make sure that the lids have sealed by pushing down in the center of the lid. If it does not move, it is sealed properly

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