A dill pickle relish recipe that is not sweet, not oniony, and has a tad of sugar and heat. Makes 8 half-pint jars.
8 pounds cucumbers
1/2 cup pickling salt
2 teaspoons turmeric
1 quart water
1/2 cup finely diced yellow onion
1 finely diced jalapeno
1 tablespoon sugar
1 tablespoon dill seed
1 tablespoon fresh dill
1 quart white vinegar
1. Chop cucumbers in a food processor by pulsing. They should be finely chopped but not pureed.
2. Place them in a large bowl bowl and sprinkle with the salt and turmeric. Pour water on top and stir. Allow to sit covered at room temperature for 1-2 hours.
3. Place chopped cucumbers in a cheesecloth lined bowl and rinse. Lift cheesecloth and gently squeeze to drain.
4. Place cucumbers, diced jalapeño, diced onion, vinegar, sugar, dill weed, and dill seed in a saucepan and simmer 10 minutes.
5. Ladle into hot jars, leaving 1/4 inch headspace. Place lids fingertip tight and process in a water bath canner for 10 minutes.
5. Allow to cool on counter until sealed. Once cool, store in a dark place.
Small pickling cucumbers are best, but any unwaxed cucumber will do as long as the seeds are removed
The sugar, turmeric, dill seed, and/ or jalapeño can be left out or reduced and the recipe will still be safe. But the flavor is best if you keep them all!
Keywords: dill pickle relish, pickle relish recipe, canning recipe for relish