Dill Pickle Relish

Ingredients

• 2 lb pickling or mini cucumbers (see Note 1 below)
• 2 Tablespoons coarse pickling salt (see Note 2 below)
• 1/4 teaspoon turmeric
• 1/2 cup cold water
• 1 cup white vinegar
• 2 Tablespoons + 2 teaspoons granulated white sugar
• 2 cloves garlic (finely chopped)
• 1 1/2 teaspoons dill seed
• 1 teaspoon mustard seed
• 3/4 cup onion (finely chopped)

Instructions

1. 1

   Scrub the 2 lb pickling or mini cucumbers and trim off the ends. Cut into chunks.

2. 2

   In a food processor (in batches if your food processor is small), pulse the cucumbers 8 to 10 times to cut into 1/8-1/4 inch pieces. *You can make your relish chunky or smoother by simply processing less or more. I like mine a little chunky, to resemble chopped dill pickle. Process a bit more for a smoother relish.

3. 3

   Place the processed cucumbers into a large bowl. Sprinkle the cucumbers with 2 Tablespoons coarse pickling salt and 1/4 teaspoon turmeric. Stir well to combine, then add the 1/2 cup cold water. Stir again, cover and let stand at room temperature for 1 hour, stirring a couple of times as it sits. Drain the cucumber mixture in a large sieve. Rinse well under cold water to remove excess salt. Drain again, using your hand to press down on the mixture to remove as much moisture as possible.

4. 4

   In a large saucepan, bring 1 cup white vinegar, 2 Tablespoons + 2 teaspoons granulated white sugar, 2 cloves garlic, 1 1/2 teaspoons dill seed and 1 teaspoon mustard seed to a boil over medium heat. Add the cucumber mixture and 3/4 cup onion to the pot and return to a boil, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture has thickened, has lost its bright green colour and has just a bit of liquid left on the bottom of the pan, about 30 minutes. *Cook until you have just a thin layer of liquid visible at the bottom of the pan. You don't want to cook all the liquid off.

5. 5

   Add hot relish to a clean jar capable of holding about 2 1/2-3 cups (or several jars). Cover with clean lids and, if not canning, allow to cool at room temperature, then refrigerate to use from the fridge as needed. Will keep well in the fridge for several months.

6. 6

   Makes about 3 cups of relish.

7. 7

   If you wish to can this relish, be sure to properly sterilize the jars and lids. After adding the relish to the jars, use a knife to slice through the mixture in the jars to remove any air pockets. Leave 1/2-inch of headspace in the jars. Add canning lid, then canning ring, screw on ring just until resistance is met, then increase to fingertip tight. After placing the lids on, boil the filled jars in a boiling hot water canner for 15 minutes. After water canning, make sure the jars have sealed (indented on top), then the relish can be stored at room temperature for longer storage.