A Classic Crunch: Homemade Dill Relish
Craving that bright, tangy crunch that only homemade dill relish can provide? Look no further! This recipe captures the essence of summer in a jar, perfect for topping hot dogs, burgers, sandwiches, or even enjoying on its own.
Yields: About 4 cups Prep time: 30 minutes Cook time: 15 minutes Processing time: 10 minutes
Ingredients:
- 4 cups chopped cucumbers (about 4 medium cucumbers)
- 1 cup chopped onions (about 2 medium onions)
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped fresh dill (or 2 tablespoons dried dill)
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon black peppercorns
Instructions:
Preparation:
- Wash and chop: Thoroughly wash the cucumbers, onions, and green bell pepper. Cut the cucumbers into small dice, and chop the onions and green bell pepper finely.
- Combine: In a large bowl, combine the chopped vegetables, dill, vinegar, sugar, salt, mustard seeds, celery seeds, and black peppercorns. Stir well to ensure all ingredients are evenly distributed.
- Let it marinate: Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld and the vegetables to soften slightly.
Canning:
- Sterilize jars: Wash and sterilize 4 pint-sized jars and their lids. You can sterilize by boiling the jars in water for 10 minutes or by running them through the dishwasher on the sanitize cycle.
- Fill the jars: Pack the relish into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims of the jars clean.
- Process: Place the jars in a large pot filled with water. Ensure the water level is at least 1 inch above the tops of the jars. Bring the water to a boil, then reduce heat to a gentle simmer. Process the jars for 10 minutes.
- Cool and store: Remove the jars from the water bath and allow them to cool completely. You should hear a distinct "pop" as the lids seal. Store the jars in a cool, dark place.
Enjoy your homemade dill relish! It's best to allow the relish to age for at least a week before enjoying its full flavor.
Tips:
- For a sweeter relish, increase the sugar by 1 tablespoon.
- For a spicier relish, add a pinch of red pepper flakes.
- If you prefer a smoother relish, blend the vegetables in a food processor before canning.
- Always follow the directions on your canning jars and lids for proper sterilization and processing times.
Happy Canning!
