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Dill Relish

September 14, 2010

Our friend Suzann has been very kind to give us what seems like a never-ending supply of home-grown, garden good veggies.  Today I decided to turn the 10 or more huge field cucumbers into Dill Relish.  Last year, we made this very same relish…from Bernardin’s Big Book and we are on our last jar. I had no idea that we went through so much relish!?!  Maybe, it’s because it is sooooo good.

 

RECIPE FOR DILL RELISH (from Bernardin):

  • 8lbs pickling cucumbers (I used field cucumbers…they recommend pickling cucumbers because the seeds are tiny and the skins are not as waxy and tough but you’ve got to use what you got)
  • 1/2 cup pickling or canning salt
  • 2 tsp ground turmeric
  • 4 cups water
  • 2 1/2 cups finely chopped onions
  • 1/3 cup granulated sugar
  • 2 tbsp dill seed
  • 4 cups white wine vinegar
  1. Wash cucumbers and slice lengthwise.  Using a spoon scoop out large seeds and discard.  Chop cucumbers into 2″ x 2″ pieces to accommodate the food processor.
  2. In a food processor fitted with a metal blade or a food grinder, working in batches, finely chop cucumbers, transferring batches to a glass or stainless steel bowl as they are completed.  Sprinkle with pickling salt and turmeric.  Add water, cover and let stand in a cool place (70F-75F/21C-23C) for 2 hours.  (Now, this is when I called my neighbour Jim to see if he was going to the grocery store because I didn’t have the white wine vinegar and I didn’t have a vechile…I could’ve walked but I would be cutting it close)  Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain thoroughly again.  Using your hands, squeeze out excess liquid.
  3. Meanwhile, prepare for water-bath canning.  Sterilize jars in the oven at 250F for 30 minutes.
  4. In a large stainless steel saucepan, combine drained cucumbers, onions, sugar, dill seeds and vinegar.  Bring to a boil over medium-high heat.  Reduce heat and boil gently, stirring occasionally, until slightly thickened and vegetables are heated through, about 10 minutes.
  5. Ladle hot relish into hot jars, leaving 1/2″ headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim with a damp paper towel. Add snaps and rings to each jar tighting the band to finger-tip tight.
  6. Place jars in canner, ensuring they are completely covered with water.  Bring to a full rolling boil and process for 15 minutes.  When time is up, turn off heat, remove canner lid, and wait 5 minutes before removing  jars to a folded towel on the counter.
  7. Check seals, label, and store.

Put up Total:

  • 5 x 500mL (3 wide mouth jars and 2 regular mason jars)
  • 1 x 250mL wide mouth mason jar

NOTE:  This is the second time that I have made this relish and the yield has always been at least 750mL less than what Bernardin states.  I am not sure if this is because I squeeze more liquid/water out of the cucumbers than I should; however, I am very happy with the consistency.

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One Comment leave one →
  1. September 14, 2010 6:56 pm

    WOW! This is an awesome blog for canning and such. I am going to add you to my blog.. as I have a lot of people who love good recipes and like people who actually SHOW what they get instead of the book saying how much you should get.

    BTW I love dill relish. You have made my day!

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