Tuesday, July 21, 2015

Dill Relish

This is just a quick little recipe for you. I don't have a picture tutorial since I didn't know if I was going to even like this recipe, but after trying it, and putting it in my potato salad Sunday, I wanted to share it with you.

Dill Relish
14 c cucumbers (approximately 5lbs.)
1-1/2 c chopped red bell pepper
1/2 c chopped onion
1-1/2 t celery salt
1 t celery seed
1 t turmeric
5-1/2 c apple cider vinegar
3 t dill seed
6 large cloves garlic, minced
5 T kosher salt

Wash, sterilize, and keep jars hot. Chop vegetables in a processor. In a large pot, stir together celery salt, celery seeds, turmeric, vinegar, dill seeds, garlic and salt. Add the chopped vegetables and bring the mixture to a boil. Reduce the heat and simmer ten minutes. Fill hot jars with hot relish leaving 1/2" headspace. Remove air bubbles. Make sure liquid covers the top of the vegetables. Clean the rims, and seal with lids and rings. Process in a hot water bath for 15 minutes. Makes approximately 7 pints.

Until we meet again, may you be blessed!

No comments:

Post a Comment