Cucumber Dill Relish
Ingredients
- 1 tablespoon mixed pickling spice
- 4 pounds pickling cucumbers, chopped
- 2 medium onions, chopped
- 1 small head cabbage, chopped
- 3 cloves garlic, minced
- 2 cups Heinz Apple Cider or Apple Cider-Flavored Vinegar, 5% acidity
- 1/2 cup granulated sugar
- 2 tablespoons snipped fresh dill weed
- 1 tablespoon pickling salt
- 5 to 10 sprigs fresh dill weed
Instructions
Prepare home canning jars and lids according to manufacturer's instructions. Tie pickling spice in a spice bag or cheesecloth. In a 6-to-8 quart saucepot, combine spice bag and remaining ingredients except dill sprigs. Mix well. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook for 15 minutes, stirring frequently. Remove spice bag. Immediately fill hot pint or half pint jars with mixture, leaving 1/2-inch head space. Place 1 or 2 sprigs of dill weed on top of mixture. Carefully run a nonmetallic utensil down inside of jars to removed trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process pints or half-pints in boiling water canner for 15 minutes. Makes 5 to 6 pints or 10 to 12 half pints
