Fresh Dill Cucumber Relish

By ClaudiaJan

Ingredients

• Pre-Soak Ingredients:
• 12 * 12 cups chopped pickling cucumbers (about 4 pounds pickling cucumbers as purchased)
• 3 * 3 cups chopped red bell peppers
• 1 * 1 cup chopped onion
• * cup pickling or canning salt
• 4 * 4 cups crushed or cubed ice
• 8 * 8 cups water
• Pickling Solution:
• 5 * 5 cups cider vinegar (5%)
• 1 * 1 cup sugar
• 1 * 1 cup water
• 2 * 2 tablespoons mustard seed
• 1 * 1 cup chopped fresh dill
• 1 * 1 teaspoon garlic powder
• Yield: About 6 to 7 pint jars
• Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Preparation

Step 1

Procedure:

1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturers directions.
2. Prepare cucumbers and peppers by first washing them well. After washing the cucumbers, slice a thin piece from both the stem and blossom ends and discard. Cut into about 1-inch pieces and then chop in a food processor (using about 3 pulses on chop) to yield about -inch or slightly larger pieces. Measure 12 cups of the chopped cucumber.
3. After washing the peppers, remove the stem, seeds and white membranes. Cut into about 1-inch pieces or slices and then chop in a food processor (using about 3 pulses on chop) to yield about -inch or slightly larger pieces. Measure 3 cups of the chopped pepper.
4. Remove the skin from onions. Wash well and chop into about -inch cubes, or process to size in a food processor as for peppers. Measure 1 cup of the chopped onion.
5. Combine measured chopped cucumber, pepper and onion with salt, ice and the 8 cups water in a large bowl or saucepot. Cover; let stand 3 to 4 hours in refrigerator. Drain; rinse thoroughly with ice cold water and drain well again through a cheesecloth-lined strainer (until no more water drips through, about 15 to 20 minutes).
6. Heat vinegar, sugar, 1 cup water, and remaining ingredients in a stockpot while stirring, until sugar dissolves. Add drained, chopped vegetables, and bring to a boil. Reduce heat and simmer 10 minutes.
7. Fill hot relish into clean, hot pint jars leaving -inch headspace. Remove air bubbles and adjust headspace 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 in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.