Tuesday, August 28, 2012

Dill Pickle Relish

Dill Pickle Relish

"A nice addition to burgers or hot dogs. And very pretty for gift giving. You could substitute green bell peppers for the red ones, but it wouldn't be as attractive. You can also substitute zucchini for part of the cucumbers if desired."

        6 cups cucumbers, chopped
        2 cups red bell peppers, chopped
        2 cups onions, chopped
        1 cup celery, chopped
        2/3 cup salt
        6 cups water
        4 cups cider vinegar
        1 cup sugar (optional)
        2 tablespoons mustard seeds
        1 teaspoon celery seeds
        3 garlic cloves, minced
        2 chili peppers, minced
        1/2 cup dill weed, chopped

    Combine cucumber, peppers, onion and celery with salt and water. Let sit 3 hours. Drain and rinse thoroughly with cold water and drain well again.
    Bring vinegar, sugar, and remaining ingredients to a boil in a large pan, stirring to dissolve sugar. Add drained, chopped vegetables, and return to boil. Reduce to simmer and continue until relish reaches desired consistency - about 15 minutes.
    Ladle into hot pint jars, leaving 1/2 inch headspace. Close with hot 2-piece caps, and process in boiling water bath for 15 minutes.
    Store in cool dry place.

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