Dill Pickle Relish For Canning

By cwyorkiex3

This is the best dill pickle relish I have ever eaten, and it is so easy to make.

Ingredients

• 3 pounds Pickling Cucumbers
• 1 whole Large Sweet Yellow Onion
• 1/4 cups Pickling Or Kosher Salt
• 3 cups White Vinegar
• 3/4 cups Sugar
• 4 cloves Garlic, Minced
• 2 teaspoons Dill Seed
• 2 teaspoons Mustard Seed
• 2 teaspoons Celery Seed
• 1/2 teaspoons Turmeric
• 4 whole Pint-sized Canning Jars, Lids And Rings

Details

Adapted from tastykitchen.com

Preparation

Step 1

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.

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