BEST Dill Pickle Relish

Ingredients

• 2 1/2 lbs cucumbers ((weighed prior to peeling and seeding),peeled, center row of seeds removed, and finely diced)
• 1 large yellow onion (,finely diced)
• 1 small red bell pepper (,finely diced)
• 1 small green bell pepper (,finely diced)
• 3 cloves garlic (,finely minced)
• 1/4 cup kosher or pickling salt ((neither of these have additives which is important to avoid when canning))
• 3 cups 5% white vinegar
• 3/4 cup sugar ((use less if you prefer a tarter pickle relish))
• 2 teaspoons dill seeds
• 1 tablespoon yellow mustard seeds
• 2 teaspoons celery seeds
• 1/2 teaspoon turmeric
• 2 bay leaves

Instructions

1. 1

   Place the diced cucumbers, onion, bell pepper, and garlic in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit at room temperature for at least 6 hours or overnight.Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.

2. 2

   In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Discard the bay leaves.

3. 3

   Ladle the hot relish into hot sterile jars, leaving ¼ inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.Process the jars in a boiling water bath for 10 minutes.

4. 4

   Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for at least a month. Best eaten at least 1-2 weeks later after the flavors have had time to meld and the vinegar mellows out a bit. In addition, the relish needs to sit to give it time to absorb some of the liquid and to thicken.Makes roughly 4 pints.