This has become a favourite for my hamburgers, instead of using sliced dill pickles, spoonful of this relish meets the bill.
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
- 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.