Dill Pickle Relish

1. 1

   Finely chop the cucumbers and onions.

2. 2

   Note: I used my food processor for chopping, but be careful not to over process.

3. 3

   Place the chopped vegetables in a large nonreactive bowl and sprinkle with the pickling salt.

4. 4

   Stir well and allow to stand for 1 hour.

5. 5

   Drain the cucumber mixture in a colander; rinse with cold water and drain well.

6. 6

   In a large pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium high heat.

7. 7

   Add the drained cucumber and onion mixture and return to a boil, stirring frequently.

8. 8

   Reduce the heat to medium low and simmer for 10 minutes.

9. 9

   Pour into sterilized jars, leaving 1/2 inch head space.

10. 10

    Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.

* Per serving · 4 servings · Values may vary.