How to Can Dill Pickle Relish from Start to Finish | Boiling Water Bath Canning | Preserve Cucumber

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar offers a milder taste.

Wash your hands, produce, and clean surfaces before starting.

Gather supplies: 3 pounds of cucumbers, 1 pound of onions, kosher salt, 3 cups white wine vinegar, 1/2 cup sugar, garlic cloves, dill seeds, dill weed, mustard seeds, and fennel seed.

Cut cucumbers and onions into about a quarter inch dice using a food mandolin or by hand.

Add 1/2 cup kosher salt to the chopped cucumbers and onions, mixing well.

Cover the mixture with a layer of ice and let it sit for 2 hours.

After 2 hours, drain the mixture into a colander and rinse with boiling water.

In a pot, combine 3 cups of white wine vinegar, 1/2 cup sugar, 2 cloves of garlic, 2 teaspoons of fresh dill seed, 1 teaspoon of fennel seeds, and 1 tablespoon of ground mustard. Stir until the sugar dissolves.

Add the drained cucumbers and onions to the vinegar mixture and bring to a boil.

Once boiling, reduce heat to medium and simmer for 5 minutes. Then add 1/4 cup of minced fresh dill weed.

Prepare sterilized jars in hot water, ensuring they are clean and warm.

Check the headspace in jars, filling them with relish to a half inch headspace. Wipe the rim of each jar with a clean washcloth.

Put on the lids and rings, then return jars to hot water.

Ensure jars are covered by 2 inches of water in the boiling water bath canner and bring to a full rolling boil.

Boil jars for 10 minutes to ensure they are safely canned.

After boiling, turn off the heat and use jar lifters to remove jars, placing them on a wire rack to cool.

Listen for the ping of sealing jars and let them sit for 24 hours to ensure seals are secure.

Cooking Techniques

Equipment Needed

Spice Level: