Dill Pickle Relish

Gather

Ingredients

• 14 cups chopped pickling cucumbers (about 5 pounds pickling cucumbers as purchased)
• 2 cups chopped red bell pepper
• 5½ cups cider vinegar (5%)
• 3 teaspoons dill seed
• 6 cloves garlic, minced
• 5 tablespoons pickling or canning salt

Preserve

Instructions

1. 01

   Keep pint jars hot and prepare the lids.

2. 02

   Wash the cucumbers, trim a thin slice from both ends, and chop to 1/4 inch or smaller. Measure 14 cups.

3. 03

   Wash the red peppers; remove stems, seeds, and white membranes. Chop to about 1/4 inch and measure 2 cups.

4. 04

   Stir the 5% cider vinegar, dill seed, garlic, and pickling salt in a large pot until the salt dissolves.

5. 05

   Add both vegetables, bring to a boil, then reduce the heat and simmer 10 minutes.

6. 06

   Fill hot pints with covering liquid and 1/2-inch headspace. At 0–1,000 feet, process for 15 minutes in a boiling-water canner; increase the time for elevation.
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