Dill Pickle Relish
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For those who prefer a savoury relish, this tastes like chopped dill pickles.
Servings: 6 cups
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 7 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 2 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 2 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 2% |
| folate | 1% |
Suggested Recipes
-
4 lb (2 kg) pickling_cucumbers
1/4 cup (50 mL) pickling_salt
1/2 tsp (2 mL) turmeric
2 cups (500 mL) white vinegar
1/3 cup (75 mL) granulated_sugar
4 cloves garlic, minced
1 tbsp (15 mL) dillseeds
2 tsp (10 mL) mustard_seeds
1-1/2 cups (375 mL) finely chopped onions
Preparation:
Scrub cucumbers and trim off ends; cut into chunks. In batches in food processor, pulse cucumbers 8 to 10 times to cut into 1/8- to 1/4-inch (3 to 5 mm) pieces. In large bowl, sprinkle cucumbers with salt and turmeric. Stir in 1 cup (250 mL) cold water; let stand for 1 hour, stirring occasionally. Drain in large sieve. Rinse under cold water; drain again, pressing out moisture.
In Dutch oven, bring vinegar, sugar, garlic, dillseeds and mustard seeds to boil. Add cucumber mixture and onions; return to boil, stirring often. Reduce heat and simmer, stirring occasionally, until thickened, about 30 minutes.
Fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
In Dutch oven, bring vinegar, sugar, garlic, dillseeds and mustard seeds to boil. Add cucumber mixture and onions; return to boil, stirring often. Reduce heat and simmer, stirring occasionally, until thickened, about 30 minutes.
Fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Source
Canadian Living Magazine: September 2008
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