I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, September 6, 2010

Dill Pickle Relish

I do love a good dill pickle relish. It's not just good for hot dogs and hamburgers, but for potato salad, tuna salad, egg salad and many more things.


DILL PICKLE RELISH (5 pints)

Ingredients:
*6 cups pickling cucumbers
*2 cups red bell peppers, chopped small
*2 banana peppers, chopped small
*2 cups onions, chopped small
*1 cup celery, chopped small
*2/3 cup pickling salt
*6 cups water
*4 cups cider vinegar
*2 tablespoons mustard seeds
*1 teaspoons celery seeds
*3 garlic cloves, minced
*1/2 cup dill weed, chopped very small

Directions:
~Combine cucumber, peppers, onion and celery with salt and water.
~Let sit for 3 hours.
~Drain and rinse thoroughly with cold water and drain well.
~Bring vinegar, and remaining ingredients to a boil in a large pan.
~Add drained, chopped vegetables, and return to a boil.
~Reduce to simmer and continue until relish reaches desired consistency. (about 15 minutes)
~Ladle relish into hot pint jars, leaving 1/2 inch head space.
~Make sure tops of jars are free of any residue.
~Close with hot lids, and rings.
~Process in boiling water for 15 minutes.
~Remove from hot water bath and let sit for 24 hours before storing in a cool dry place (fruit cellar).
~Let sit for 8 weeks before using

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