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Dill Pickle Relish

Course Side Dish
Prep Time 25 minutes
Servings 9 8-ounce jars
Author Glenda Groff

Ingredients

  • 6 pounds pickling cucumbers
  • 4 cups finely chopped onions
  • 1/4 cup pickling salt
  • 2 teaspoons turmeric
  • 1 cup water
  • 1 1/2 cups white vinegar 5% acidity
  • 1 cup apple cider vinegar 5% acidity
  • 1/8 teaspoon THM Stevia
  • 4 teaspoons dill weed
  • 4 cloves garlic minced, optional

Instructions

  1. Preparing the veggies: Trim the ends of the cucumbers and peel the onions. You can chop the veggies with a food processor. Using a Blender: Fill the blender half full with veggies piece. Add water to cover and pulse until it is as fine as you would like it t be. Drain the water.

    Soaking the veggies: Mix cucumber and onions in a large bowl. Sprinkle with salt and turmeric. Add water to cover. Allow the veggies and salt mixture to set for 2 hours. Line a colander with a clean cotton dish towel or cheesecloth. Drain the veggies mixture, squeezing out as much liquid as you can. Set aside.

  2. Preparing the jars: Wash 8-ounce or pint canning jars. Set aside to fill. Prepare a water bath canner half full of water. Place on burner over medium heat. Wash lids and rings and set aside.
  3. Cooking the relish: In a large kettle, bring vinegar, water, Stevia, dill weed, and garlic to a boil. Add chopped cucumber and onions. Bring to a boil. Ladle into jars within 1/2 inch of the top. Wipe top of jar rim clean with a damp paper towel. Add lids and rings. Tighten the rings fingertip tight.
  4. Canning the relish: Place jars into water-bath canner adding more water if needed to cover the jars by 1 inch. Bring to a gentle boil. Reduce heat slightly and simmer for 15 minutes. Turn off heat. Allow canner to set undisturbed for 3-5 minutes. Remove jars with the canning tongs. PLace on a wire rack to cool. Allow jars to cool for 12-24 hours. Remove rings and check for seals. Store in a cool dark place. 9 8-ounce jars.