Recipe(tried): Cucumber Dill Relish

Cucumber Dill Relish
Yield: about 5 pints

1 tablespoon mixed pickling spice
4 pounds pickling cucumbers, chopped
2 medium onions, chopped
1 small head cabbage, chopped
3 cloves garlic, minced
2 cups apple cider or apple cider vinegar
1/2 cup granulated sugar
2 tablespoons snipped fresh dill weed
1 tablespoon pickling salt
5 to 10 sprigs fresh dill weed

Tie pickling spice in a spice bag or cheesecloth. In a 6 to 8-quart saucepan, combine spice bag and remaining ingredients except dill sprigs. Mix well. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook for 15 minutes, stirring frequently. Remove spice bag. Immediately fill hot pint or half-pint jars with mixture leaving inch headspace. Place 1 to 2 sprigs of dill weed on top of mixture. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process pints or half-pints in a simmering hot water bath at 170 to 180 degrees F. for 15 minutes.