Wednesday, October 3, 2012

Dill Pickle Relish

I am a big fan of relish, but using store relish on things other than hot dogs doesn't seem right.  But once I tasted my homemade relish, I wanted to put it on everything.  Never mind that, I wanted to eat it right out of the jar (which I did).


Dill pickle relish

Ingredients
  • 6 cups cucumbers, chopped
  • 2 cups red bell peppers, chopped
  • 2 cups onions, chopped
  • 2/3 cup salt
  • 5 cups water
  • 3 cups cider vinegar
  • 2 tbsp mustard seeds
  • 3 garlic cloves
  • 2 chili peppers
  • 1/2 cup dill weed, chopped
  • 1 cup sugar 
Directions
  1. Place cucumbers in a strainer and sprinkle with salt. Let set for an hour. Rinse.
  2. Bring vinegar, sugar, and remaining ingredients to a boil in a large pan, stirring to dissolve sugar. Add chopped vegetables, and return to boil.
  3. Reduce to simmer and continue until relish reaches desired consistency - about 15 minutes.
  4. Ladle into hot pint jars, leaving 1/2 inch headspace.
  5. Close with hot 2-piece caps, and process in boiling water bath for 15 minutes.
  6. Store in cool dry place.
Stay hungry my friend!