Sweet Pickle Relish

INGREDIENTS

• 4 – 5 lbs large cucumbers
• 1 large sweet onion
• 1/4 cup pickling salt
• 3 cups apple cider vinegar
• 3/4 cup sugar
• 4 cloves garlic, minced
• 2 tsp dill seed
• 2 tsp mustard seed
• 2 tsp celery seed
• 1 tsp turmeric

DIRECTIONS

• Wash cucumber and remove ends.  Slice the cucumbers lengthwise and scrape out the seeds with a spoon – I do not peel the cucumbers.
• Finely chop the cucumbers and onion.  You can use the food processor if you’d like a finer texture, just do not over process or you will have cucumber puree’.
• Place the cucumbers and onion mixture in a large bowl; add salt and mix well.  Let the mixture sit for approximately 2 – 3 hours.  The salt will draw out all the excess water in the cucumbers.
• Drain the mixture in a strainer until all the liquid is removed.  Do not rinse.  I squeeze out the excess liquid with my hands.
• In a large pot, combine vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric; bring to a boil.
• Add the cucumber mixture and return to boil.
• Reduce heat and simmer for 15 minutes.
• Cool and store in refrigerator or process pints in water bath for 10 minutes – click for canning instructions.

NOTE:  Once the mixture is done cooking – give it a taste.  A lot of times, I usually end up adding a pinch more salt and sugar.  You could also add some red pepper flakes, for a spicier relish.  White vinegar can also be substituted – it will give you a little more of a vinegary kick.