Tuesday’s Table ~ Dill Pickle Relish
I say, if your knees aren’t green by the end of the day, you ought to seriously re-examine your life. ~Bill Watterson,Calvin & Hobbes
Sounds like My kind of Guy! =)
Just a few short years ago, if it was summer then it was canning season around here. I would put up quarts and quarts of green beans, tomatoes, spaghetti sauce, relishes, pickles of all kinds, beets and tomato soup, enough to feed an army. This year though, has been different. I have not been myself. My little garden is producing…but I just do not have the energy or health to preserve the harvest. This old Fibromyalgia, rears its ugly head and I am done for, before the day ever begins… more often than not. I try not to take it to heart though and do the little I can do and be satisfied with that. =)
The other morning, I had a surplus of cucumbers that I knew I needed to do something with. I hate wasting anything, especially when produce is so very expensive at the market. So I brought down a few canning jars and went about making some dill pickle relish. This stuff is very yummy. So much better than what you will find at the grocery store. It is a lot of work, but definitely worth it. I like to use mine in my tuna and potato salad as well as on burgers, etc. It has a lot of uses.
So I wanted to share with you my little recipe for Dill Pickle Relish. Perfect for all of those cucumbers that are growing en mass in the gardens this time of year.
Dill Pickle Relish
Yield: Approx. 4 pints (depending upon the size of your cucumbers)
8 to 9 pickling cucumbers
2 or 3 sweet onions
1/4 cup pickling salt
3 cups white vinegar
3/4 cups organic sugar
4 cloves of garlic
2 tsp dill seeds
2 tsp mustard seeds
2 tsp celery seeds
1/2 tsp tumeric
2 tbsp cornstarch
- Finely chop cukes and onions and place in large bowl, sprinkle with salt and stir well. Let stand 1 hour.
- Drain mixture in colander, rinse under cold water and drain again, pressing out excess moisture.
- In a large pot, bring vinegar, sugar, garlic (minced), dill seed, celery seed, mustard seed to a boil.
- Add cucumber mixture to the vinegar mixture and bring to a boil again. Stir frequently.
- Reduce heat simmer for 10 minutes. After 9 minutes mix the cornstarch with a bit of the simmering juice in a small bowl until no lumps remain and then add to relish mixture, mix until well thickened.
- Remove from heat and add tumeric, mix well.
- Pour into prepared pint jars, leaving 1/2 inch head space.
- Place seals and rings in place and then process in a boiling water bath canner for 10 minutes.