For those who prefer a savoury relish, this tastes like chopped dill pickles.
- Portion size 250 servings
- Credits : Canadian Living Magazine: September 2008
MethodScrub 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.
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 2 mg
- Protein trace
- Calories 7.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 2 g
- Iron 1.0
- Folate 1.0
- Vitamin C 2.0