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Dilled Dog Relish

Source of Recipe

From "The Pickled Pantry" by Andrea Chesman


Recipe Introduction

"Don't let the recipe title limit your impulse to slather this relish everywhere. I can never have too many jars of this versatile relish. I love it on a bun with pulled barbecue. I add it to Thousand Island dressing, coleslaw, and tuna fish salad. But keep that hot dog in mind while preparing the cucumbers and chop finely so the relish doesn't fall off the hot dog, but not so finely that the pieces of crunchy cucumber are unidentifiable."

List of Ingredients

◦ 6 cups finely chopped cucumbers (about 12 pickling cucumbers)
◦ 2 onions, finely chopped
◦ � cup pickling or fine sea salt
◦ 3 cups distilled white vinegar
◦ 1 cup water
◦ 1 cup sugar
◦ 6 sprigs fresh dill, chopped (about � cup)
◦ 1 head garlic, cloves separated, peeled, and chopped
◦ 1 teaspoon mustard seeds
◦ � teaspoon freshly ground black pepper


Recipe

Combine the cucumbers and onions in a large bowl. Sprinkle with the salt and cover with ice water. Let stand for at least 2 hours, and up to 6 hours. Drain the vegetables in a colander, pressing out any liquid.

Combine the white vinegar, water, sugar, dill, garlic, and mustard seeds in a saucepan and bring to a boil, stirring to dissolve the sugar. Add the drained vegetables and stir until well combined. Simmer until hot, about 5 minutes. Pack the mixture into clean hot half-pint canning jars, leaving � inch headspace. Remove any air bubbles and seal.

Process in a boiling water bath for 10 minutes. Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for at least 6 weeks to allow the flavors to develop.

Makes 8 to 9 half-pints






❧ Kitchen Note:
If you aren't a big fan of garlic, reduce the number of cloves, but don't omit it entirely.