Ingredients for Dill Cucumber Relish
- 4 cups chopped cucumbers
- Green Peppers
- Red Bell Peppers
- Celery
- 2 tablespoons salt
- White Vinegar
- Mustard Seeds
- Dill Seeds
- Garlic Powder
- 2 cups chopped onions
- Celery Seeds
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How to Make Dill Cucumber Relish
- Coarsely chop 4 cups cucumbers, 2 cups onions, and 1 cup green bell pepper using a food processor or by hand.
- In a large bowl, combine the chopped cucumbers, onions, and green bell pepper.
- Sprinkle 2 tablespoons of salt evenly over the vegetables.
- Cover the vegetables with cold water and let stand for 4 hours to draw out excess moisture.
- Drain the vegetables thoroughly in a colander, pressing out as much liquid as possible.
- In a medium saucepan, combine 2 cups white vinegar, 1 tablespoon celery seed, 1 tablespoon mustard seed, and 2 tablespoons dill seed.
- Bring the vinegar mixture to a boil over medium-high heat, stirring occasionally.
- Add the drained vegetables to the boiling vinegar mixture. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until slightly softened.
- Pack the relish into sterilized jars, leaving 1/2 inch of headspace at the top.
- Wipe the jar rims clean, place lids on jars, and tighten the bands firmly.
- Process the jars in a boiling water bath for 10 minutes. Adjust processing time based on your altitude (consult a canning guide for specifics).
- Remove jars from the water bath and allow to cool completely. You should hear a satisfying 'pop' as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
209 g
Sugar
21g
Fat
0g
Carbs
4g
