Prep 2 hrs
Cook 0 mins
After searching for a great dill pickle relish, I combined a couple and came up with this wonderful tasting relish. Hope you enjoy it as much as my family.
- 1360.77 g cucumbers (about 8-9 pickling cucumbers)
- 2-3 sweet onions
- 59.14 ml pickling salt
- 709.77 ml white vinegar
- 177.44 ml sugar
- 4-5 garlic cloves, minced
- 9.85 ml dill seeds
- 9.85 ml mustard seeds
- 9.85 ml celery seeds
- 2.46 ml turmeric
- 29.58 ml cornstarch
- Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
- Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
- In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
- Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
- Remove from heat, add the turmeric and mix well.
- Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.
I made this last weekend and it turned out great. I did use more cucumbers, because I removed the seeds. Also used my food processor to "grind" the cukes. Added a red pepper too and did not add any sugar.
I made this relish last fall, but forgot to review it. Was reminded now because I'm making it again! My hubby never liked relish until we found Bick's Tangy Dill relish, which is what we buy whenever we can find it. Last year I had so many cucumbers that I thought I would see if I could find a recipe for homemade tangy dill relish and I stumbled upon this one. We love this relish so much - even better than Bicks :) Thanks for sharing!
This stuff is really good....I did not use any sugar. This is so much better than the grocery store stuff!!!