Canned Dill Pickle Relish

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Canning Garlic Dill Pickle Relish

Ingredients You Will Need:
5 pounds pickling cucumbers (about 14 cups chopped)
2 cups red bell pepper, chopped
5 ½ cups cider vinegar
3 teaspoons dill seed
6 cloves garlic, minced
5 tablespoons pickling salt

Prepare jars by sterilizing them. Jars should be kept hot until filled and processed. Lids and rings should also be sterilized.

Wash vegetables, discard stems and chop. Measure the vegetables and place them into a large bowl. Set aside. In a large, heavy-bottomed kettle, combine the remaining ingredients, stirring until the salt dissolves.

Add the vegetables to the vinegar mix and bring to a boil. Reduce the heat and simmer for ten minutes.

Using a canning funnel, fill the sterilized pint jars, leaving a ½ inch of headspace. Remove any air bubbles with the sterilized handle of a wooden spoon. Adjust hot lids and rings and process the jars in a hot water bath for 15 minutes. A hot water bath means the jars will be covered with water by one to two inches and that the water will be at a full rolling boil for the entire 15 minutes.

Remove the jars from the heat and place them on a rack to cool. Leave the relish undisturbed for about 12 hours. Jars that did not seal must be refrigerated.