Recently I posted a recipe for 1000 Island Relish. A comment was left by Valerie, requesting a dill relish version that was not so sweet. My daughter Amy prefers Dill relish over a sweet relish and I thought I would share her version for this recipe. It is very tasty, I hope you give it a try and enjoy it too. Picture credit goes to Amy. She used fresh dill instead of dill seed in her version of the recipe which I believe really enhanced the flavor.
This recipe makes 6 or 7 1 cup jars.
- 9 pickling cucumbers or 3 lbs
- 2-3 onions, (depending on how large the onions are)
- 1/4 cup course pickling salt
- 3 cups white vinegar
- 3/4 cup sugar
- 4-5 cloves of garlic, (depending on how big the cloves are)
- 3 tablespoons fresh dill, minced*
- 2 teaspoons mustard seed
- 2 teaspoons celery seeds
- 1/2 teaspoon turmeric
- 2 tablespoons cornstarch
- Coarsely cut up cucumber and onion to fit into food processor.
- In the food processor add first the amount of cukes that it will hold and pulse until finely chopped.
- Continue with the remaining cukes and then onion with the garlic.
- Sprinkle with the all the salt and let stand for 1 hour, stir well.
- Drain and rinse the mixture well. Repeat the process a couple of times.
- Squeeze out excess moisture.
- In a large pot add vinegar, sugar adding the celery seed and mustard seeds bringing it to a boil. Do not add fresh dill or turmeric at this time.
- Add the cucumbers, onions and garlic.
- Bring back to a boil, reduce the heat and cook for 10 minutes.
- Dissolve the cornstarch in a bit of vinegar. Add to the cucumber and cook until thickened. This only takes a few minutes.
- Take off the heat, Now add the turmeric and fresh dill.
- Pour into sterilized jars. Seal with the lids and rings. Place into a water bath and boil for 10 minutes.
* may use two teaspoons dill seed in place of fresh dill. For the cooking process add with the celery seed and mustard seeds and proceed with the recipe directions omitting the fresh dill at the end.