Clippings by hilly

 Sort by: Last Updated Post Date Post Title Forum Name 

RE: How do I make dill and sweet pickle relish? (Follow-Up #2)

posted by: dgkritch on 07.03.2008 at 01:30 pm in Harvest Forum

I made this diil recipe and loved it! Very similiar in flavor to a store-bought type.

Dill Relish
(My note: made a lot! I canned in half-pints. 2006)

Ingredients
8 pounds pickling cucumbers
1/2 cup Ball 100% Natural� Canning and Pickling Salt
2 teaspoons turmeric
1 quart water
1 pound yellow onions
1/3 cup sugar
2 tablespoons dill seed
1 quart white wine vinegar
Instructions
Prepare Ball� or Kerr� jars and closures according to instructions found in Canning Basics.
Wash cucumbers; drain. Remove 1/16-inch from blossom and stem ends of cucumbers. Finely chop cucumbers in a food processor or food grinder. Place chopped cucumbers in a bowl and sprinkle with salt and turmeric. Pour water over cucumbers; let stand 2 hours. Peel and finely chop onions. Drain cucumbers. Rinse under cold water; drain. Combine cucumbers, onions, sugar, dill seed and white wine vinegar in a large saucepot; bring to a boil. Reduce heat and simmer 10 minutes. Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a Ball� Bubble FREER� or a nonmetallic spatula. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Process 15 minutes in a boiling-water canner.
Yield: about 7 pints.

Sorry I don't have a sweet relish recipe, but Linda Lou's zucchini relish is awesome too! It is sweet, but not like store-bought. More of a bread and butter flavor.

Zucchini Relish (very good)

10 cups ground zucchini
3 cups ground onion
5 tablespoons salt
4 1/2 cups sugar
1 tablespoon dry mustard
3/4 teaspoon tumeric
1 1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 1/2 cups cider vinegar
3/4 teaspoon nutmeg
1 red bell pepper, ground
1 green bell pepper, ground

Using coarse grinder, grind zucchini and onion. If large zucchini are used, remove seeds before grinding. Combine zucchini and onion with salt and let stand overnight in the refrigerator. Drain thoroughly.
Combine sugar, dry mustard, turmeric, celery seed, pepper, vinegar and nutmeg. Cook over medium heat until it begins to thicken; then add ground bell peppers and cook on low heat for 30 minutes or until desired consistency is reached.
Pour into pint jars, leaving 1/2 inch head space. Adjust lids.
Process in boiling water for 15 minutes.
Yield: 6 pints

I process everything for both of these recipes in my food processor as I like a "fine grind" rather than chunky.

Have fun!
Deanna

NOTES:

<none>
clipped on: 07.12.2014 at 02:32 am    last updated on: 07.12.2014 at 02:40 am