Homemade Dill Pickle Relish

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 2 1/2 lbs Cucumbers
  • 3 cloves Garlic
  • 1 Green bell pepper, small
  • 1 Red bell pepper, small
  • 1 Yellow onion, large

• Baking & Spices

  • 2 tsp Celery seeds
  • 2 tsp Dill seeds
  • 1 tbsp Mustard seeds, Yellow
  • 1/4 cup Salt
  • 3/4 cup Sugar
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 3 cups White vinegar

Found on daringgourmet.com

Description

Ingredients

• 2½ lbs cucumbers, peeled, center row of seeds removed, and finely diced
• 1 large yellow onion, finely diced
• 1 small red bell pepper, finely diced
• 1 small green bell pepper, finely diced
• 3 cloves garlic, finely minced
• ¼ cup salt
• 3 cups white vinegar
• ¾ cup sugar (optional or use less according to taste)
• 2 teaspoons dill seeds
• 1 tablespoon yellow mustard seeds
• 2 teaspoons celery seeds
• ½ teaspoon turmeric
• 2 bay leaves

Directions

• Place the diced cucumbers, onion, bell pepper, and garlic in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight.
• Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.
• In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Discard the bay leaves.
• Ladle the hot relish into hot sterile jars, leaving ¼ inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.
• Process the jars in a boiling water bath for 10 minutes.
• Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for at least a month.