Email to Cat      

Dill Pickle Relish

Source of Recipe


From "The Canning Kitchen" by Amy Bronee



List of Ingredients



• 10 cups shredded or finely chopped cucumber
  
• ¼ cup pickling salt
  
• 6 cloves garlic, minced
  
• ½ cup finely chopped fresh dill
  
• 2½ cups white vinegar
  
• 2 Tbsp granulated sugar
  






Instructions



1. In a large bowl, stir together the cucumber and salt. Set aside for 1 hour to allow the salt to draw excess moisture from the cucumber.
   
   
2. Drain and rinse the cucumber in a large fine-mesh sieve or a colander lined with a double-layer of cheesecloth. Firmly squeeze out the excess liquid. Transfer the cucumber to a large, heavy-bottomed pot. Stir in the garlic, dill, vinegar and sugar. Bring to a boil over high heat. Reduce the heat to medium and continue cooking for 5 minutes, stirring frequently. Remove from the heat.
   
   
3. Ladle into three clean 1-pint jars, leaving a ½ inch headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the relish if necessary. Process in a boiling water bath canner for 15 minutes.
   
   Makes three 1-pint jars