Recipe: Dill Relish

You can use regular cukes in recipes, not just pickling cukes.

Dill Relish

8 pounds pickling cucumbers
1/2 cup salt
2 teaspoons tumeric(gives it a nice yellowish color)
1 quart water
1 pound yellow onions
1/3 cup sugar
2 Tablespoons dill seed
1 quart white wine vinegar

Wash cucumbers; drain. Finely chop cukes in a food processor or food grinder. Place chopped cukes in a bowl and sprinkle with salt and tumeric. Pour water over cukes; let stand 2 hours. Peel and finely choip onions. Drain cukes. Rinse under cold water; drain. Combine cukes, onions, sugar, dill seed and white wine vinegar in a large saucepan; bring to a boil. Reduce heat and simmer 10 minutes. Ladle hot relish into hot jars leaving 1/4 headspace. Remove air bubbles. Adjust two piece caps. Process 15 minutes in a boiling water bath canner.