Dill Relish Recipe

Kay Covington, White House, Tennessee, sent in this Dill Relish recipe.

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Dill Relish

8 pounds pickling cucumbers
1/2 cup Ball 100% Natural Canning and Pickling Salt
2 teaspoons turmeric
1 quart water
1 pound yellow onions
2 medium bell peppers
3 banana sweet peppers
3 jalapeno peppers
1/3 cup sugar
2 tablespoons dill seed
1 quart white wine vinegar 

Prepare jars and closures.

Wash cucumbers; drain. Remove 1/16 inch from blossom and stem ends; finely chop cucumbers in food processor or food grinder. Place in bowl and sprinkle with pickling salt and turmeric. Pour water over all and let stand for 2 hours.

Peel and finely chop onions and peppers in food processor. Drain cucumbers. Rinse under cold water; drain again.

Combine cucumbers, onions, peppers, sugar, dill seed and vinegar in large saucepan and bring to a boil. Reduce heat and simmer 10 minutes.

Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace; remove air bubbles. Wipe jar rims. Place lids on jars with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met – fingertip tight.

Process 10 minutes in a boiling-water canner. Yields about 6 half-pints.