Recipe: Dill Relish

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