TANGY DILL PICKLE RELISH
After searching for a great dill pickle relish, I combined a couple and came up with this wonderful tasting relish. Hope you enjoy it as much as my family.
Provided by Scutch
Categories Vegetable
Time 2h
Yield 6-7 1/2 pints, 48 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
- Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
- In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
- Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
- Remove from heat, add the turmeric and mix well.
- Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.
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Rana Lucky
[email protected]I wasn't sure how this relish would turn out, but I'm so glad I tried it! It has a great flavor and texture, and it's the perfect addition to my summer cookouts.
Fun family'S game
[email protected]This is my go-to relish recipe. It's so versatile - I use it on everything from sandwiches to salads to potato chips.
Gregory Wright
[email protected]I've been making this relish for years and it's always a crowd-pleaser. The dill and vinegar give it a great tang that really brightens up any dish.
HK Rana
[email protected]Easy to make and delicious! I used it on brats and it was a perfect complement.
zoet Wood Ward
[email protected]This tangy dill pickle relish was a hit at my last barbecue! The flavors were spot-on, and it was the perfect addition to burgers, hot dogs, and potato salad. I'll definitely be making this again soon.