Fresh Dill Cucumber Relish

Gather

Ingredients

• 12 cups chopped pickling cucumbers (about 4½ pounds pickling cucumbers as purchased)
• 3 cups chopped red bell peppers
• 1 cup chopped onion
• ¾ cup pickling or canning salt
• 4 cups crushed or cubed ice
• 8 cups water
• 5 cups cider vinegar (5%)
• 1 cup sugar
• 1 cup water
• 2 tablespoons mustard seed
• 1 cup chopped fresh dill
• 1 teaspoon garlic powder

Preserve

Instructions

1. 01

   Keep pint jars hot and prepare the lids. Wash the cucumbers, remove a thin slice from each end, chop to about 1/4 inch, and measure 12 cups.

2. 02

   Wash, seed, and chop red peppers to about 1/4 inch; measure 3 cups. Peel, wash, and chop onion to the same size; measure 1 cup.

3. 03

   Combine the vegetables with 3/4 cup pickling salt, ice, and 8 cups water. Cover and refrigerate for 3 to 4 hours.

4. 04

   Drain, rinse well with ice-cold water, then drain through a cheesecloth-lined strainer until dripping stops, about 15 to 20 minutes.

5. 05

   Heat the 5% cider vinegar, sugar, 1 cup water, mustard seed, fresh dill, and garlic powder until the sugar dissolves.

6. 06

   Stir in the drained vegetables, heat the mixture back to boiling, and maintain a gentle simmer for 10 minutes. Fill hot pints with covering liquid and 1/2-inch headspace.

7. 07

   At elevations no higher than 1,000 feet, the boiling-water process for pints takes 15 minutes. Increase that time according to your elevation.
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