Friday, August 23, 2013

DILL PICKLE RELISH RECIPE

Take advantage of this years harvest.
Some of these...
...makes a batch of this.   Dill Pickle Relish

DILL PICKLE RELISH    (Makes 12 pints)

6 cups cucumbers (chopped)
2 cups red bell peppers (seeded and chopped)
2 cups onions (chopped)
2/3 cup pickling 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) (optional)
1/2 cup chopped fresh dill weed (or 1/3 cup dried dill weed)

Wash and chop (I pulsate mine in small batches in a food processor) the cucumbers, red bell peppers, onions and celery and place a extra large bowl.  Add pickling salt and water and let soak 3 hours. Drain and rinse thoroughly with cold water and drain well again (I squeeze out most of the remaining water with my hands).

Bring vinegar, sugar and remaining ingredients to a boil in a large pan, stirring to dissolve the sugar. Add drained, chopped vegetables, and return to a boil.  Reduce to simmer and continue (stirring occasionally) until the relish reaches the desired consistency -- about 15-30 minutes (this also depends on how much liquid you personally like in your relish).

Ladle into clean pint jars, leaving 1/2 inch head space.  Wipe jar lip clean. Close with hot caps (prepared per manufacturer recommendation), and process in boiling water bath for 15 minutes.

Store in cool dry place.



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