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LOCATION: Recipes >> Preserving >> Cucumber Relish 03

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Cucumber Dill Relish

1 tablespoon mixed pickling spice
4 pounds pickling cucumbers, chopped
2 medium onions, chopped
1 small head cabbage, chopped
3 cloves garlic, minced
2 cups Heinz Apple Cider or Apple Cider-Flavored Vinegar, 5% acidity
1/2 cup granulated sugar
2 tablespoons snipped fresh dill weed
1 tablespoon pickling salt
5 to 10 sprigs fresh dill weed

Prepare home canning jars and lids according to manufacturer's
instructions. Tie pickling spice in a spice bag or cheesecloth. In
a 6-to-8 quart saucepot, combine spice bag and remaining ingredients
except dill sprigs. Mix well. Bring to a boil over medium-high
heat, stirring occasionally. Reduce heat to medium and cook for 15
minutes, stirring frequently.

Remove spice bag. Immediately fill hot pint or half pint jars with
mixture, leaving 1/2-inch head space. Place 1 or 2 sprigs of dill
weed on top of mixture. Carefully run a nonmetallic utensil down
inside of jars to removed trapped air bubbles. Wipe jar tops and
threads clean.

Place hot lids on jars and screw bands on firmly. Process pints or
half-pints in boiling water canner for 15 minutes.

Makes 5 to 6 pints or 10 to 12 half pints


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