Please note this recipe is from the Ball Blue Book of Preserving.
Gather ingredients:
- 8lbs pickling cukes
- 1/2C salt
- 2t turmeric
- 1qt water
- 1lb yellow onions
- 1/3C sugar
- 2T dill seed
- 1qt white wine vinegar
Wash cukes, drain, chop in food processor.
Place cukes in bowl (not a white bowl like I did, because turmeric stains it yellow), sprinkle on salt and turmeric. Pour water over top and let sit for 2 hours.
Curse and drive to store because you didn't listen to the advice at the beginning (gather ingredients), and you've now discovered you only have a cup of vinegar and no dill seeds. =0)
Peel and finely chop onions. Drain cukes, rinse, drain again. Combine vinegar, dill seeds, onions, cucumber mush, and sugar in large saucepot.
Notice my bee-u-tee-full glass saucepot in the pic below?! I got a whole box of 'em at a yard sale for $12!! No aluminum, no teflon, just glass, and very breakable.
Anywho back to relish, bring it to a boil, reduce heat and simmer 10 minutes.
In the meantime prepare your jars and lids, plus make sure your water canner is close to boiling.
Ladle hot relish into hot jars, leave 1/4 inch headspace, and remove air bubbles. Process for 15 minutes.
Then you get this!!!! A very nice dill-y relish that people seem to love.
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