Spicy Dill Pickle Relish
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 13.4
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 608.0 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.5 g
- Protein: 0.4 g
View full nutritional breakdown of Spicy Dill Pickle Relish calories by ingredient
Introduction
Having to many cucumbers in the garden I decided to make some dill pickle relish. Of course adding a little spice always makes it nice. This is great on hotdogs or hamburgers or to spice up your sauce or fish.The sodium is high and reflects as if the salt brine was not rinsed. Please take this into account. Having to many cucumbers in the garden I decided to make some dill pickle relish. Of course adding a little spice always makes it nice. This is great on hotdogs or hamburgers or to spice up your sauce or fish.
The sodium is high and reflects as if the salt brine was not rinsed. Please take this into account.
Number of Servings: 48
Ingredients
-
4 lbs cucumbers
1/4 c. pickling salt (it must be non-iodized or will turn a bad color)
1/2 t. turmeric
2 c. white vinegar
1/4 c. sugar
4 cloves garlic, minced
1 1/2 T. dill seed
2 t. mustard seeds
1 1/2 c. onions
Directions
Scrup cucumbers and trim off ends and cut into chunks. In batches in a food processor, pulse cucumbers, onions, and peppers into 1/8 to 1/4 inch pieces.
In a large bowl, sprinkle cucumber mix with salt and turmeric. Stir in 1 cup cold water and let stand for 1 hour, stirring occasionally. Drain in large sieve. Rinse under cold water and drain again, pressing out moisture.
In a large saucepan bring vinegar, sugar, garlic, dill seeds and mustard seeds to a boil. Add cucumber mixture, return to a boil, stirring often. Reduce heat and simmer uncovered, stirring occasionally, until thickened, about 30 minutes.
Ladle into half pint jars leaving a 1/2 inch head space. Process jars in a boiling water bath for 10 minutes. Adjust time according to altitude.
Makes about 6 half pints.
Serving size 2 Tablespoons
Number of Servings: 48
Recipe submitted by SparkPeople user CLSQUIRES.
In a large bowl, sprinkle cucumber mix with salt and turmeric. Stir in 1 cup cold water and let stand for 1 hour, stirring occasionally. Drain in large sieve. Rinse under cold water and drain again, pressing out moisture.
In a large saucepan bring vinegar, sugar, garlic, dill seeds and mustard seeds to a boil. Add cucumber mixture, return to a boil, stirring often. Reduce heat and simmer uncovered, stirring occasionally, until thickened, about 30 minutes.
Ladle into half pint jars leaving a 1/2 inch head space. Process jars in a boiling water bath for 10 minutes. Adjust time according to altitude.
Makes about 6 half pints.
Serving size 2 Tablespoons
Number of Servings: 48
Recipe submitted by SparkPeople user CLSQUIRES.
Member Ratings For This Recipe
-
PINKHAIREDMOM
