Dill Pickle Relish

Thought I'd share another recipe. This is for Dill Pickle relish--I like to use it in tuna salad. My mouth is watering right now, thinking of taking a big bite of it!! Remember the onion chopper I mentioned for the squash relish? It works good for chopping the cucumbers into tiny pieces too.

 

Dill Pickle relish

 

3 lbs cucumbers (8-9)

2-3 sweet onions

1/4 c. pickling salt

3/4 c. sugar

4-5 garlic cloves, minced

2 t. dill seeds

2 t. celery seeds

1/2 t. turmeric

2 T. cornstarch

3 c. white vinegar

 

1. Finely chop cucumbers & onions. Place in large bowl & spring with salt. Stir well. Let stand for 1 hour.

2. Drain mixture in colander, rinse under cold water & drain again, pressing out any excess moisture.

3. In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.

4. Add cucumbers, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, add corn starch to a bit of the summering juice until no lumps remain. Add to relish mix and mix well until thickened.

5. Remove from heat, add turmeric & mix well.

6. Pour into sterilized jars, leaving 1/2" head space. Seal with lids and rings. Process in boiling water canner for 10 minutes.