Homemade Dill Pickle Relish Food

DILL PICKLE RELISH

Dill Pickle Relish image

A nice addition to burgers or hot dogs. And very pretty for gift giving. You could substitute green bell peppers for the red ones, but it wouldn't be as attractive. You can also substitute zucchini for part of the cucumbers if desired.

Provided by dianegrapegrower

Categories Onions

Time 3h45m

Yield 5 pints

Number Of Ingredients 13

Ingredients

6 cups cucumbers, chopped
2 cups red bell peppers, chopped
2 cups onions, chopped
1 cup celery, chopped
2/3 cup salt
6 cups water
4 cups cider vinegar
1 cup sugar (optional)
2 tablespoons mustard seeds
1 teaspoon celery seed
3 garlic cloves, minced
2 chili peppers, minced
1/2 cup dill weed, chopped

Steps:

Combine cucumber, peppers, onion and celery with salt and water. Let sit 3 hours. Drain and rinse thoroughly with cold water and drain well again.
Bring vinegar, sugar, and remaining ingredients to a boil in a large pan, stirring to dissolve sugar. Add drained, chopped vegetables, and return to boil. Reduce to simmer and continue until relish reaches desired consistency - about 15 minutes.
Ladle into hot pint jars, leaving 1/2 inch headspace. Close with hot 2-piece caps, and process in boiling water bath for 15 minutes.
Store in cool dry place.

Nutrition Facts : Calories 130.8, Fat 1.5, SaturatedFat 0.2, Sodium 15142.5, Carbohydrate 19.6, Fiber 4, Sugar 9.6, Protein 3.5

TANGY DILL PICKLE RELISH

Tangy Dill Pickle Relish image

After searching for a great dill pickle relish, I combined a couple and came up with this wonderful tasting relish. Hope you enjoy it as much as my family.

Provided by Scutch

Categories Vegetable

Time 2h

Yield 6-7 1/2 pints, 48 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs cucumbers (about 8-9 pickling cucumbers)
2 -3 sweet onions
1/4 cup pickling salt
3 cups white vinegar
3/4 cup sugar
4 -5 garlic cloves, minced
2 teaspoons dill seeds
2 teaspoons mustard seeds
2 teaspoons celery seeds
1/2 teaspoon turmeric
2 tablespoons cornstarch

Steps:

Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
Remove from heat, add the turmeric and mix well.
Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

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