I love a good tangy green relish and when I ended up having to use up 10lbs of pickling cucumbers, it was a good way to make a dent in the pile. This was after a batch of mustard pickles and bread and butter pickles being made (and I still have more to use!)
I found a tangy green relish recipe on Food.com and the only change I made was to add some dill weed. I tried a tiny bit as I was putting them in the jars and it was delicious, it just needs a bit of time to have the flavours properly meld!
I got six 250ml jars out of this recipe.
Tangy Green Relish
Ingredients
- 3 lbs cucumbers
- 2 -3 sweet onions
- 1/4 cup pickling salt
- 3 cups white vinegar
- 3/4 cup sugar
- 4 -5 garlic cloves minced
- 2 teaspoons dill seeds
- 2 teaspoons dill weed
- 2 teaspoons mustard seeds
- 2 teaspoons celery seeds
- 1/2 teaspoon turmeric
- 2 tablespoons cornstarch
Instructions
- Wash your jars in very hot soapy water (or put through cycle in the dishwasher) and set aside.
- Set the rack and jars (sans lids) into your canning pot and fill it with water (I like to fill the jars first so they don't float up). Put onto the stove and bring to a boil.
- Put a small pot of water and place the lids and tops in, covering with water, bring to a boil, then turn off the heat.
- Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
- Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
- In a large pot, bring vinegar, sugar, garlic, dill seed, dill weed, mustard seed, celery seed, and tumeric to a boil. Before boiling remove about 1/4 cup of the liquid and set aside.
- Add the cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with the bit of reserved juice until no lumps remain. Add it to the relish and mix well until thickened.
- Turn the temperature down low and keep warm while filling your jars.
- Pull a jar out of the boiling water with the canning tongs, dumping the water out of the jar.
- Put a canning funnel on the jar then use the ladle to fill them with the relish mixture, leaving 1/2 inch of headspace, and put the lids on tightly. You may need to wipe the rims of the jars first if any brine spills over, before putting the lids on.
- Use the canning tongs to place the filled jars back into the canning pot and set a timer for 10 minutes. Make sure water covers the jars completely!
- Remove the jars using the canning tongs and tilt slightly to remove any water from the top and set aside to finish cooling and sealing.
- You’ll know when the cans are sealed by the distinctive popping sound they make.
- Wait patiently for a few weeks for full flavour! It’s a long wait, but 4-6 weeks is perfect.
TANGY GREEN RELISH