So I heard a local radio guy go on a rant about what a dirty trick it was to use dill pickle relish instead of sweet pickle relish in potato salad and/or tuna salad. I have to say that I agree with him. I never expect that sour pickle flavor in those dishes. His rant was on my mind the entire time I was making this dill pickle relish. I had so much cucumber though, what else could I do! I won’t be using it in potato salad or tuna salad, that’s for sure. I’m not sure what I’m going to do with it. Here is the recipe just in case I come up with some fantastical use for it this winter and need to do it again next fall.

The recipe comes from cottageatthecrossroads.com. I made half of her recipe and it was four pints. I used half-pint jars. It was very simple to make. Here is how I did it.

DillPickleRelish

Ingredients:

4 lbs. cucumbers, chopped
1/4 cup canning/pickling salt
1 tsp. ground turmeric
2 cups water
1-1/4 cups onions, chopped
1/4 cup (SCANT) sugar
1 Tbsp. dill seeds
2 cups white vinegar

In a food processor fitted with the S-blade, working in batches, finely chop the cucumbers, transferring them to a large glass bowl. Sprinkle with salt and turmeric and mix with hands. Add water, cover, and let stand for 2 hours. Drain through a XXX and rinse with cool water. Fill the glass bowl with water and place the cucumber in it again, then drain through the XXX again. Using your hands, squeeze out as much water as you can.

Prepare your canner, jars, and lids.

Process the onions in the food processor so that they are finely chopped, like the cucumber. Place them into a large pot. Stir in the cucumber, sugar, dill seeds, and vinegar. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until slightly thick and vegetables are heated through, about 10 minutes.

Ladle hot relish into hot jars, leaving 1/2-inch of head space. Run a table knife around the jars to remove any air bubbles and adjust the headspace, if necessary, by adding more hot relish. Wipe the jar rims and screw lids onto jars.

Process in hot water bath canner for 15 minutes. Makes four pints.