Dill Pickle Relish
This is a tangy change from the popular sweet pickle relish. It's a surefire winner for established dill fans and a tasty introduction for newcomers to this popular flavour. Try it in your favourite tuna salad.
Servings: 7 cups (1.75 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 9 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 2 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 11 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 2% |
-
9 small field cucumbers (about 3 lb/1.5 kg)
2 onions
1/4 cup (50 mL) pickling salt
3 cups (750 mL) white vinegar
3/4 cup (175 mL) granulated sugar
4 cloves garlic, minced
2 tsp (10 mL) each dill seeds and mustard seeds
Preparation:
Scrub cucumbers and trim off ends; cut into chunks. In batches in food processor, pulse to finely chop cucumbers; transfer to large bowl. In batches in food processor, finely chop onions; add to cucumbers. Sprinkle with sa< stir to blend. Let stand for 1 hour, stirring occasionally.
Drain cucumber mixture in large sieve. Rinse under cold water; drain again, pressing out excess moisture.
In large Dutch oven, bring vinegar, sugar, garlic, dill seeds and mustard seeds to boil. Add cucumber mixture; return to boil, stirring frequently. Reduce heat and simmer, stirring occasionally, until thickened, about 30 minutes.
Pour into prepared 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes.
Source
© CanadianLiving.com
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