DILL RELISH CALORIES RECIPES

Steps:

• Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
• Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
• In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
• 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.
• Remove from heat, add the turmeric and mix well.
• 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.

Steps:

• Prep the cucumbers. Peel the cucumbers (fully or halfway) and roughly chop them into quarters or eighths. Place them in a food processor and pulse to chop. You want them chopped but not pureed. Depending on the size of your food processor, you may want to work in batches.
• Soak in salt and turmeric. Place the cucumbers in a large bowl and sprinkle with the salt and turmeric.  Pour the water on top and stir. Allow the mixture to sit, covered, at room temperature for 1-2 hours.
• Rinse and drain. Place chopped cucumbers in a cheesecloth lined bowl and rinse.   Lift the cheesecloth and gently squeeze to drain.  You can also leave this in the fridge overnight and continue in the morning.
• Add the remaining ingredients and cook. Place the cucumbers, diced jalapeño, diced onion, vinegar, sugar, dill weed, and dill seed in a saucepan and simmer for 15-20 minutes, until the mixture has thickened slightly and has changed from green to yellow-green.
• Process in waterbath canner. Ladle hot relish into hot jars, leaving 1/4 inch headspace.  Twist lids fingertip tight and process in a water bath canner for 10 minutes. Cool until sealed and store in a dark place for up to 1 year.