Tangy Dill Pickle Relish
 
  about 9 pickling cucumbers (to equal about 3 lbs)
2   vidalia or sweet type onions, peeled, chopped coarse
1/4 cup  pickling or non-iodized salt
3 cup  white distilled vinegar
3/4 cup  granulated sugar
4 clove  garlic, crushed, peeled, minced
2 tsp  dill seed
2 tsp  mustard seed
2 tsp  celery seed (optional)
1/2 tsp  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 (1 cup) 
canning jars, leaving 1/2 inch headspace. seal with prepared lids and 
rings. process in boiling water bath in canner for 10 minutes. 
 
makes 7 -- 1/2 pints (cups) 
* for a sweeter, less tangy relish, increase sugar amount. 
 
nita holleman 
 
 
-- 
(ID: 10669) Mirror: rec.food.recipes: Mon, Sep 29, 2003


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