Dill Pickle Relish

Name: Dill Pickle Relish
Yield: 7
Ingredients: 14 c chopped pickling cucumbers (about 5 pounds while cucumbers); 2 c chopped red bell pepper; 5 1/2 c cider vinegar (5%); 3 tsp dill seed; 6 bnch garlic, minced; 2 tsp mustard seed; 1 tsp celery seed; 1/4 tsp tumeric; 5 Tbsp pickling or canning salt; 1 1/2 Tbsp granulated sugar

0 mins

Total time

7

Serving

10

Ingredients

Enable cook mode

Ingredients

cchopped pickling cucumbers (about 5 pounds while cucumbers)

cchopped red bell pepper

5¹⁄₂

ccider vinegar (5%)

tspdill seed

bnchgarlic, minced

tspmustard seed

tspcelery seed

¹⁄₄

tsptumeric

Tbsppickling or canning salt

1¹⁄₂

Tbspgranulated sugar

Directions

Step 1

Wash and rinse pint canning jars - keep hot until ready to fill. Prepare lids and bands according to manufacturer’s directions and set aside.

Step 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 to 4 short pulses on “chop”) to yield ¼-inch or smaller pieces. Measure 14 cups of the chopped cucumber.

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