Recipe: Dilly Mustard Relish

DILLY PICKLE RELISH
Makes 5 to 5 1/2 pints or 10 to 11 half-pints

1 1/2 pounds pickling cucumbers, unpeeled, cut into 1-inch pieces (4 cups)
1 head green cabbage, (1 pound), cored and cut into 1-inch pieces
2 medium green apples, unpeeled, cored and cut into 1-inch pieces
2 large green peppers, finely chopped by hand
2 1/4 cups distilled white vinegar (5% acidity)
1 1/4 cups water
1/2 cup sugar
1/3 cup McCormick Minced Onions
2 tablespoons salt
1 tablespoon McCormick Dill Seed
1 tablespoon McCormick Celery Seed
2 teaspoons McCormick Ground Mustard
1/2 teaspoon McCormick Ground Turmeric

In separate batches, finely chop cucumbers, cabbage, and apples in food processor, using off-on (pulse) action. Do not overprocess.

Combine chopped vegetables; set aside.

Combine remaining ingredients in 6-quart saucepot; bring to boil. Add vegetables; return to boil. Reduce heat; simmer, uncovered, 15 minutes.

Ladle into hot pint-size or half-pint-size canning jars, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth.

Cover jars with metal lids and screw on bands. Process in boiling water canner 10 minutes.

Tip: A food processor quickly and finely chops the cucumbers, cabbage and apples in the tangy relish. Green pepper can become watery if chopped in food processor. Chop green pepper with a knife.