The following recipe for Dill Zucchini Relish is from reader “Sis”: Dill Zucchini Relish.
Ingredients
- 9 lbs Zucchini (or Cucumbers), diced
- 1/2 cup pickling salt (I use sea salt)
- 2 tsp. Tumeric
- 4 cups water
- 3 cups white vinegar
- 1 cup apple cider vinegar
- 1 white onion (finely chopped)
- 2 Tbl. Sugar
- 2 Tbl. Dill Seed
- 1/4 cup fresh red pepper (finely chopped)
Directions
- Combine all ingredients in a large kettle.
- Bring to a boil
- Simmer 10 minutes.
- Put in canning jars
- Process in water bath canner for 15 minutes.
SERVING
I use these relishes with my canned meats to make sandwich spreads as well as deviled eggs and egg salad sandwiches. And of course, potato salad.
STORAGE
Stores for 2+ years, if water bath canned.
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