So I am trying my hand at more canning. I have had an abundance of hot peppers and pickling cucumbers, and I looked and looked for a recipe for a dill relish. All I could find was a dill pickle relish, so I just started experimenting. Here is what I came up with:
Food Process the following:
8-10 c of cucumbers (cut the ends off and cut into smaller slices for easy food processing)
3 c of onions
4 cloves of garlic
4 c of assorted hot peppers (I used a combo of: hot banana, jalapeno, garden salsa, and a red and milder version of a habenero called a zavory. Be sure to remove the stems).
Put in a large bowl and cover with a 3/4 a cup of pickling salt and water. Top with some ice cubes for crispness. Let sit for 3-4 hours. Rinse thoroughly.
In a large pot combine and bring to a boil:
6 c of cider vinegar
1/2-3/4 c of sugar (depending on your taste...I started with 1/2 but sprinkled in a little more to combat tartness)
3 T of mustard seed
1 T of celery seed
1T of dill seed
2 T of dill weed (dried spice version)
1 T of red pepper flakes
Add vegetable mixture. Bring back to a boil for 15-30 minutes (depending on desired consistency). I got 7.5 pints out of this recipe. It seems good on first try. In hindsight, I would definitely try to add more red peppers just for color. I wonder what the difference would be if I used regular vinegar and not cider vinegar? Overall, this is good relish with a kick. I like the flavor and consistency. I think if I make sweet pickle relish I will use this recipe and just add sugar and less dill b/c my other relish had too much turmeric.
Sorry no pictures this time. My darling photographer assistant is busy redoing our 1/2 bath.
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