One thing I hate buying at the grocery store is condiments. I always wonder what half of the ingredients are and it always freaks me out a little to not know what I am putting in my body!
I have been starting to make my own condiments lately and now with the veggies coming out in the garden…it’s relish time!!
My husband hates sweet relish, so I thought I would whip up some dill relish. The taste is far beyond anything you would buy in the store and you can alter it to you taste!
HOMEMADE DILL RELISH
Makes 3 small jars (like these ones here)
- 4 pounds cucumbers. I used pickling cucumbers because they have less seeds, but any kind will work.
- 1 tbsp tumeric
- 1/4 cup pickling salt
- 2 cups cold water
- 1/2 sweet onion
- 1/4 cups sugar
- 1/4 cups diced fresh dill
- 2 cups white vinegar
A food processor is almost mandatory for this recipe. I shredded 10 cucumbers in only 3 minutes!
Add cold water, salt and tumeric to shredded cucumbers, cover and refrigerate for 2-3 hours, or overnight.
After soaking, rinse well in a strainer and let sit to drain. To get all of the water out, place in cheese cloth (or a jay cloth since that was all I had!) and squeeze, and squeeze and….squeeze! You will be amazed at how much water comes out!
Bring to a boil and then reduce heat to a simmer for 15 minutes. Prepare your jars and lids by boiling for 3 minutes then place relish in hot jars. Make sure to clean the rims then put jars in a hot water bath for 15 minutes.