| Servings |
half pint jars
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Ingredients
Veggies
- 2/12 lbs cucumbers (weighed before seeding), center seeds removed, and finely diced (≈ 4 cups)
- 1 onion finely diced
- 1 green pepper finely diced
- 1 red pepper finely diced
- 3 cloves garlic minced
- 1/4 cup kosher or pickling salt do not use table salt
Sauce
- 3 cups white vinegar
- 1/3 cup sugar
- 2 tsp dill seed
- 1 tsp dill weed
- 4 sprigs fresh dill optional
- 1 tbsp mustard seed
- 2 tsp celery seed
- 1/2 tsp turmeric
- 2 bay leaves
Ingredients
Veggies
Sauce
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Instructions
- Finely dice your vegetables. I do mine in the food processor. I do each vegetable separate (except the garlic. I do that with the peppers). Fill your processor bowl and pulse until each vegetable reaches the desired consistency, a fine dice.
- Place the diced cucumbers, onion, red and green bell peppers, and garlic into a large mixing bowl.
- Add the salt and cover the mixture with cold water. Let sit for at least 3 hours
- Drain in a colander, rinse well with fresh water, and drain again thoroughly. Squeeze out in tea towel to get rid of excess liquid.
- In a large stock pot, combine the vinegar, sugar, and spices. Bring to a boil, then reduce to medium-low and simmer for 5 minutes.
- Add the drained vegetable mixture. Bring to a boil again, then reduce to medium-low and simmer uncovered for 10 minutes. Discard bay leaves and fresh dill sprigs
- Ladle hot relish into hot sterilized jars, leaving ¼ inch of headspace. Wipe rims clean and seal tightly.
- Process sealed jars in a boiling water bath for 10 minutes.
- For best flavor and texture, let the relish rest at least one week before opening.
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