Ingredients for Tangy Dill Pickle Relish
- 4 cups finely chopped cucumbers
- Sweet Onions
- Pickling Salt
- White Vinegar
- 1 ½ cups sugar
- Garlic Cloves
- Dill Seeds
- Mustard Seeds
- Celery Seeds
- ½ teaspoon turmeric
- 2 tablespoons cornstarch
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How to Make Tangy Dill Pickle Relish
- Finely chop 4 cups cucumbers and 1 cup onion.
- Place cucumbers and onions in a large bowl. Sprinkle with 2 tablespoons of salt and stir well.
- Let stand for 1 hour to draw out excess moisture.
- Drain the mixture in a colander. Rinse under cold water and drain again, pressing out as much moisture as possible.
- In a large pot, combine 2 cups white vinegar, 1 ½ cups sugar, 4 cloves garlic (minced), 1 tablespoon dill seed, 1 teaspoon mustard seed, and ½ teaspoon celery seed. Bring to a boil.
- Add the drained cucumber mixture to the pot. Bring to a boil again, stirring frequently.
- Reduce heat and simmer for 10 minutes.
- In a small bowl, whisk together 2 tablespoons cornstarch with 2 tablespoons of the simmering relish liquid until smooth.
- Add the cornstarch mixture to the relish and mix well until thickened. This should take about 1-2 minutes.
- Remove from heat. Stir in ½ teaspoon turmeric.
- Carefully ladle the hot relish into sterilized jars, leaving ½ inch headspace.
- Seal jars with lids and rings.
- Process in a boiling water bath canner for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specifics).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
15g
Fat
0g
Carbs
1g
