Tangy Dill Pickle Relish

Ingredients

• 3 lbs cucumbers (about 8-9 pickling cucumbers)
• 2-3 sweet onions
• 1/4 cup pickling salt
• 3 cups white vinegar
• 3/4 cup sugar
• 4-5 garlic cloves, minced
• 2 teaspoons dill seeds
• 2 teaspoons mustard seeds
• 2 teaspoons celery seeds
• 1/2 teaspoon turmeric
• 2 tablespoons cornstarch

Directions

1. 1

   Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.

2. 2

   Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.

3. 3

   In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.

4. 4

   Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.

5. 5

   Remove from heat, add the turmeric and mix well.

6. 6

   Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.