If you haven’t planted cucumbers or dill yet, then this recipe might bring you inspiration to get out and add these delicious plants to your garden. Fresh Dill Cucumber Relish is our own take on a sweet, not salty, relish that is great for your homegrown fresh dill. For a sweet, light, refreshing treat, chill this relish in the refrigerator and try it on tortilla chips!

If this is your first time canning, or if you could use a review of the basics, please read Using Boiling Water Canners and Principles of Home Canning before beginning.

Fresh Dill Cucumber Relish

Makes about 6 to 7 pint jars

Ingredients:

-          12 cups chopped pickling cucumbers (about 4 ½ pounds)

-          3 cups chopped red bell pepper

-          1 cup chopped onion

-          ¼ cup pickling or canning salt

-          4 cups crushed or cubed ice

-          8 cups water

-          5 cups cider vinegar (5%)

-          1 cup sugar

-          1 cup water

-          2 tablespoons mustard seed

-          1 cup chopped fresh dill

-          1 teaspoon garlic powder

Procedure:

1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.
2. Prepare cucumbers and peppers by first washing them well. After washing the cucumbers, slice a thin piece from both the stem and blossom ends and discard. Cut into about 1-inch pieces and then chop in a food processor (using about 3 pulses on “chop”) to yield about ¼-inch or slightly larger pieces. Measure 12 cups of the chopped cucumber.
3. After washing the peppers, remove the stem, seeds and white membranes. Cut into about 1-inch pieces or slices and then chop in a food processor (using about 3 pulses on “chop”) to yield about ¼-inch or slightly larger pieces. Measure 3 cups of the chopped pepper.
4. Remove the skin from onions. Wash well and chop into about ¼-inch cubes, or process to size in a food processor as for peppers. Measure 1 cup of the chopped onion.
5. Combine measured chopped cucumber, pepper and onion with salt, ice and the 8 cups water in a large bowl or saucepot. Cover; let stand 3 to 4 hours in refrigerator. Drain; rinse thoroughly with ice cold water and drain well again through a cheesecloth-lined strainer (until no more water drips through, about 15 to 20 minutes).
6. Heat vinegar, sugar, 1 cup water, and remaining ingredients in a stockpot while stirring, until sugar dissolves. Add drained, chopped vegetables, and bring to a boil. Reduce heat and simmer 10 minutes.
7. Fill hot relish into clean, hot pint jars leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Make sure liquid covers the top of the food pieces. Wipe rims of jars with a dampened, clean paper towel; apply prepared canning lids.
8. Process in a boiling water canner according to the recommendations in the table below. Let cool, undisturbed, 12 to 24 hours and check for seals.

Note: This recipe was developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. It is also available at http://nchfp.uga.edu/how/can_06/fresh_dill_relish.html.