Pickle relish is one of the most delicious condiments (mustard is still better, though). I waited and waited until I accumulated enough cucumbers.. and it turned out I needed more to come up with enough for this relish recipe. I ended up combining one very large white cucumber (a good 5 cups of cucumber came from this), a decent sized green cucumber, and multiple pickling cucumbers (which I had to run to the grocery store to find). The recipe ended up making 14 half pint jars of amazing dill pickle relish.
10 cups chopped cucumber (use a food processor)
3 cups chopped red pepper (use a food processor)
1 med onion, chopped (use a food processor)
5 1/2 cups apple cider vinegar
3 tsp dill seed
4 tbs kosher salt
2 tbs table salt
3 tsp minced garlic (~6 cloves)
Combine chopped cucumbers, red peppers, and onion in a bowl. Set aside.
In a large pot, combine the cider vinegar, dill seed, garlic and salt. Stir occasionally until the salt dissolves. Add chopped vegetables and bring to a boil. Reduce heat and simmer for 10 minutes.
Fill hot relish into clean, hot 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 two-piece metal canning lids.
Process in a boiling water canner for 15 min (0-1000 ft altitude) or 20 min (1000-6000 ft altitude). I did closer to 20 min because I can’t figure out the height of my home!