Dill Pickle Relish
Recipe: #12886
June 28, 2014
Categories: Celery, Cucumber, Peppers, Canning/Preserving, Gluten-Free Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, more
"A nice addition to burgers or hot dogs. And very pretty for gift giving. You could substitute green bell peppers for the red ones, but it wouldn't be as attractive. You can also substitute zucchini for part of the cucumbers if desired Yield 5 pints"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (956.2 g)
- Calories 296.7
- Total Fat - 1.3 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 15328.2 mg
- Total Carbohydrate - 61 g
- Dietary Fiber - 9.2 g
- Sugars - 48.9 g
- Protein - 7.5 g
- Calcium - 179.5 mg
- Iron - 2.9 mg
- Vitamin C - 192.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine cucumber, peppers, onion and celery with salt and water. Let sit 3 hours. Drain and rinse thoroughly with cold water and drain well again.
Step 2
Bring vinegar, sugar, and remaining ingredients to a boil in a large pan, stirring to dissolve sugar. Add drained, chopped vegetables, and return to boil. Reduce to simmer and continue until relish reaches desired consistency - about 15 minutes.
Step 3
Ladle into hot pint jars, leaving 1/2 inch headspace. Close with hot 2-piece caps, and process in boiling water bath for 15 minutes.
Step 4
Store in cool dry place for at least 6 weeks to allow flavors to blend.
Tips
- Water Bath Canner
1 Reviews
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