Dill Pickle Relish
1 1/2 pounds pickling cucumbers, unpeeled, cut into 1" pieces (4 cups) 1 head green cabbage, (1
pound), cored and cut into 1" pieces 2 medium green apples, unpeeled, cored and cut into 1" pieces 2
large sweet green bell peppers, cored, seeded, finely chopped (with a knife) 2 1/4 cups white
distilled vinegar (5% acidity) 1 1/4 cups water
1/2 cup granulated sugar (to taste**)
2/3 cup minced dried onions 2 tablespoons salt 1 tablespoon dill seed 1 tablespoon celery seed 2
teaspoons ground mustard**
3/2 teaspoon ground turmeric
In separate batches, finely chop cucumbers, cabbage, and apples in food processor, using off-on
(pulse) action. Do not overprocess. Green pepper may become watery if chopped in food processor, so
chop it finely by hand. Reserve vegetables. Combine remaining ingredients in 6-quart saucepot;
bring to boil. Add vegetables; return to boil. Reduce heat; simmer, uncovered, 15 minutes. Ladle
into hot sterilized canning jars (pint or half-pint size), leaving 1/4-inch headspace. Run thin,
non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp
cloth. Cover jars with sterilized metal lids and screw on bands (but not too tightly). Process in
boiling water canner 10 minutes. Follow directions for your canner. Lids should seal and "pop".
When cool, tightly rings.
Enjoy!
* Add more sugar if a sweeter relish is desired. ** Or, mustard seed.
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