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
1/3 cup sugar
2 tablespoons dill seed
1 quart white wine vinegar
Prepare Ball or Kerr jars and closures according to instructions found in Canning Basics.
Wash cucumbers; drain. Remove 1/16-inch from blossom and stem ends of cucumbers. Finely chop cucumbers in a food processor or food grinder. Place chopped cucumbers in a bowl and sprinkle with salt and turmeric. Pour water over cucumbers; let stand 2 hours.
Peel and finely chop onions.
Drain cucumbers. Rinse under cold water; drain. Combine cucumbers, onions, sugar, dill seed and white wine vinegar in a large saucepot; 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 with a Ball Bubble FREER or a nonmetallic spatula. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Process 15 minutes in a boiling-water canner.
Yield: about 7 pints
Source: Ball
8 pounds pickling cucumbers
1/2 cup Ball 100% Natural Canning and Pickling Salt
2 teaspoons turmeric
1 quart water
1 pound yellow onions
1/3 cup sugar
2 tablespoons dill seed
1 quart white wine vinegar
Prepare Ball or Kerr jars and closures according to instructions found in Canning Basics.
Wash cucumbers; drain. Remove 1/16-inch from blossom and stem ends of cucumbers. Finely chop cucumbers in a food processor or food grinder. Place chopped cucumbers in a bowl and sprinkle with salt and turmeric. Pour water over cucumbers; let stand 2 hours.
Peel and finely chop onions.
Drain cucumbers. Rinse under cold water; drain. Combine cucumbers, onions, sugar, dill seed and white wine vinegar in a large saucepot; 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 with a Ball Bubble FREER or a nonmetallic spatula. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Process 15 minutes in a boiling-water canner.
Yield: about 7 pints
Source: Ball
MsgID: 206143
Shared by: Linda Lou,WA
In reply to: ISO: Dill relish?
Board: Canning and Preserving at Recipelink.com
Shared by: Linda Lou,WA
In reply to: ISO: Dill relish?
Board: Canning and Preserving at Recipelink.com
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Dill relish? |
Angela, Michigan | |
2 | Recipe: Dill Relish |
Linda Lou,WA |
ADVERTISEMENT
Random Recipes from:
Preserving - Pickles, Relishes
Preserving - Pickles, Relishes
- Sauerkraut (canning recipe)
- Sweet Pickled Chipotles (Mexican)
- Mama Mamakek's Dill Pickles
- Green Tomato Relish
- Pickled Bell Peppers
- How Make a Pickle (with make-ahead brine)
- Pickled Peppers
- Tomatillo Green Salsa or Green Tomato Salsa
- Sweet Picnic Pickles (Ice Box Pickle Mix)
- Pickled Beets and Pickled Whole Baby Beets
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute