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Dill Pickle Relish




Source of Recipe


Internet


List of Ingredients




1 1/2 pounds pickling cucumbers, unpeeled, cut into 1 inch pieces
1 head green cabbage, cored and cut into 1 inch pieces
2 medium green apples, unpeeled, cored and cut into 1 inch pieces
2 large sweet green bell peppers, cored, seeded, finely chopped
2 1/4 cups white distilled vinegar, 5% acidity
1 1/4 cups water
1/2 cup granulated sugar
1/3 cup minced dried onions
2 tablespoons salt
1 tablespoon dill seed
1 tablespoon celery seed
2 teaspoons ground mustard
1/2 teaspoon ground turmeric

In separate batches, finely chop cucumbers, cabbage and apples in food processor, using pulse action. Do not over process. Green pepper may become watery if chopped in food processor, so chop it finely by hand. Reserve vegetables. Combine remaining ingredients in 6 quart sauce pot; bring to boil. Add vegetables; return to boil. Reduce heat; simmer, uncovered, 15 minutes. Ladle into hot sterilized canning jars; pint or half pint size, leaving 1/4 inch head space. Run a thin, nonmetallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with sterilized metal lids and screw on bands, but not too tightly. Process in boiling water canner 10 minutes. Follow directions for your canner. Lids should seal and "pop". When cool, tighten rings.


Recipe