I like to do a little preserving so I’m always on the look out for new and different things to try. I spotted this recipe in the September 2008 Canadian Living magazine and since pickling cucumbers are in the stores now, gave it a try.
This relish, that tastes like chopped dill pickles would be great on a hamburger or to add into potato salad etc., so it’s really versatile as an ingredient as well as a condiment.
Recipe: Dill Pickle Relish
Summary: This is a nice change from the usual sweet relish. This dill relish is still perfect on hamburgers or hot dogs, but also nice as an addition to potato salad etc.
- 4 lb. pickling cucumbers (the little ones)
- 1/4 cup pickling salt
- 1/2 tsp. turmeric
- 2 cups white vinegar
- 1/3 cup granulated sugar
- 4 cloves garlic, minced
- 1 Tbsp. dillseeds
- 2 tsp. mustard seeds
- 1-1/2 cups finely chopped onions
- Scrub cucumbers and trim off ends. Cut into chunks.
- In batches in a food processor, pulse cucumbers 8 to 10 times to cut into 1/8-1/4 inch pieces.
- In a large bowl, sprinkle cucumbers with salt and turmeric. Stir in 1 cup of cold water and let stand for 1 hour, stirring occasionally. Drain into a large sieve and rinse under cold water. Drain again, pressing out moisture.
- In a Dutch oven, bring vinegar, sugar, garlic, dillseeds and mustard seed to a boil. Add cucumber mixture and onions and return to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until thickened, about 30 minutes.
- Fill hot 1-cup canning jars, leaving 1/2 inch headspace. Cover with prepared lids. Screw on bands just until resistnace is met then increase to fingertip tight. Boil in a boiling water canner for 10 minutes.
- Makes about 6 1-cup jars
Number of servings (yield): 6 cups of relish
Source: Canadian Living, September 2008 | Photo