Here is one of my favorites for when company comes over and we cook out
Dill Relish
•8 pounds pickling cucumbers
•1/2 cup Ball 100% Natural
•Canning and Pickling Salt
•2 teaspoons turmeric
•1 quart water
•3 TBSP of dried naga powder
•1 pound yellow onions
•1/3 cup sugar
•2 tablespoons dill seed
•1 quart white wine vinegar
Prepare jars and closures.
Wash cucumbers; drain. Remove 1/16-inch from blossom and stem ends of cucumbers. Finely chop cucumbers in a food processor or food grinder. Place chopped cucumbers in a bowl and sprinkle with salt and turmeric. Pour water over cucumbers; let stand 2 hours. Peel and finely chop onions. Drain cucumbers. Rinse under cold water; drain. Combine cucumbers, naga, onions, sugar, dill seed and white wine vinegar in a large saucepot; bring to a boil. Reduce heat and simmer 10 minutes. Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Process 10 minutes in a boiling-water canner.
Yield: about 6 half-pints
Dill Relish
•8 pounds pickling cucumbers
•1/2 cup Ball 100% Natural
•Canning and Pickling Salt
•2 teaspoons turmeric
•1 quart water
•3 TBSP of dried naga powder
•1 pound yellow onions
•1/3 cup sugar
•2 tablespoons dill seed
•1 quart white wine vinegar
Prepare jars and closures.
Wash cucumbers; drain. Remove 1/16-inch from blossom and stem ends of cucumbers. Finely chop cucumbers in a food processor or food grinder. Place chopped cucumbers in a bowl and sprinkle with salt and turmeric. Pour water over cucumbers; let stand 2 hours. Peel and finely chop onions. Drain cucumbers. Rinse under cold water; drain. Combine cucumbers, naga, onions, sugar, dill seed and white wine vinegar in a large saucepot; bring to a boil. Reduce heat and simmer 10 minutes. Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Process 10 minutes in a boiling-water canner.
Yield: about 6 half-pints