Preparing and Canning Relishes
Dill Pickle Relish
Not exactly the same, but close to purchased dill pickle relishes!
- 14 cups chopped pickling cucumbers (about 5 pounds pickling cucumbers as purchased)
- 2 cups chopped red bell pepper
- 5½ cups cider vinegar (5%)
- 3 teaspoons dill seed
- 6 cloves garlic, minced
- 5 tablespoons pickling or canning salt
Yield: About 7 pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
- Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.
- Prepare cucumbers and peppers by first washing them well. After washing the cucumbers, slice a thin piece from both the stem and blossom ends and discard. Cut into about 1-inch pieces and then chop in a food processor (using about 3 to 4 short pulses on “chop”) to yield ¼-inch or smaller pieces. Measure 14 cups of the chopped cucumber.
- After washing the peppers, remove the stem, seeds and white membranes. Cut into about 1-inch pieces or slices and then chop in a food processor (using about 3 to 4 pulses on “chop”) to yield about ¼-inch or slightly smaller pieces. Measure 2 cups of the chopped pepper.
- Combine chopped cucumbers and bell peppers and set aside.
- In a large stockpot, stir together the cider vinegar, dill seed, minced garlic and pickling salt, until the salt dissolves. Add chopped vegetables and bring to a boil. Reduce heat and simmer 10 minutes.
- Fill hot relish into clean, hot pint jars leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Make sure liquid covers the top of the food pieces. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
- Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
|Table 1. Recommended
process time for Dill Pickle Relish in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. June 2008.