Jul 19, 2018 - These traditional dill pickle spears are a great to start your canning experience if you’re new to cucumber pickles. Brining the cucumbers before pickling helps keep them …
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Making dill relish is easy but it does take some time. Here are the basic steps. Process the cucumbers. A food processor or food mill is required to finely chop the cucumbers. Salt and soak for two hours. Mix the chopped cucumbers with canning salt, turmeric, and cold water and soak for about two hours.
Mustard Relish: 1 3/4 cup prepared dill relish (I use Vlasic) 2 1/4 cup finely diced sweet onion 3 2 tablespoons prepared yellow mustard 4 5 drops liquid stevia, optional More ...
To freeze your homemade dill relish, simple ladle it into freezer-safe containers instead of canning jars after the simmering step. Although I can’t vouch for the crispness of the cucumbers after they’ve been frozen and thawed.
When the water reaches the boil, start your timer. Pints and half-pints of dill relish should be processed for 15 minutes. When the processing time completes, turn off the heat and remove the lid from the pot. Allow the jars to cool in the pot for five minutes. Allowing them to cool in the pot for five minutes helps to prevent thermal shock.