Tangy Galic Dill Pickle Relish

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Tangy Galic Dill Pickle Relish

 

about 9 pickling cucumbers, to equal about 3 pounds

2 Vidalia or sweet type onions, peeled, chopped coarse

1/4 cup pickling salt

3 cups white distilled vinegar

3/4 cup granulated sugar

4 cloves garlic, crushed, peeled, minced

2 teaspoons dill seed

2 teaspoons mustard seed

2 teaspoons celery seed, optional

1/2 teaspoon turmeric, optional

 

Scrub and trim ends off cucumbers; cut into chunks. Place by batches in food

processor, pulse to finely chop; place in a large bowl. Repeat with onion,

combine in bowl with cucumbers. Sprinkle mixture with salt, stirring in well.

Let stand for 1 hour, stirring occasionally. Place mixture in large colander or

sieve and drain well. Rinse under cold water; drain again, pressing out any

excess moisture. In large pot, bring vinegar, sugar, garlic, dill seed, mustard

seed, celery seed, optional to boil. Add cucumber mixture. Bring to boil again,

stirring frequently. Reduce heat and simmer, until thickened, about 30 minutes.

Stir often. Add turmeric, optional and mix well. Pour into prepared 1/2 pint

canning jars, leaving 1/2 inch chili. Seal with prepared lids and rings. Process

in boiling water bath in canner for 10 minutes.

Makes 7, 1/2 pints.