Shanna's Dill Pickle Relish
This dill cucumber relish recipe is here by popular demand!
Try serving with chunks of hot bread. Makes about 3 litres.
1.8 kg pickling cucumbers
2 medium onions
1 small head of cabbage
1 tbsp mixed pickling spice
1 tbsp pickling salt
3 cloves garlic
500 ml cider vinegar
125 g sugar
2 tbsp chopped fresh dill plus a few whole sprigs
1. Chop the cucumbers and onions into small chunks and shred the cabbage.
Finely chop the garlic. Tie the pickling spice in a muslin bag and place in a
large pan with the cucumber, onion, cabbage and garlic and all the
remaining ingredients except dill sprigs. Mix well.
2. Bring to the boil over a medium heat, then reduce heat and
cook for a further 20 minutes, stirring frequently. Remove spice bag.
3. Spoon into hot sterilized jars leaving 2 cm space at top of jar.
Add a few sprigs of dill then seal firmly. If processing, do for 15 minutes.
A failure establishes only this, that our determination to
succeed was not strong enough.
- John Christian Bovee