Categories: canning, cucmbers, frugal
Ingredients
- 8 pounds pickling cucumbers
- 1/2 cup Ball 100% Natural® Canning and Pickling Salt
- 2 teaspoons turmeric
- 1 quart water
- 1 pound yellow onions
- 1/3 cup sugar
- 2 tablespoons dill seed
- 1 quart white wine vinegar
Directions
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Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics.
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Wash cucumbers; drain. Remove 1/16-inch from blossom and stem ends of cucumbers. Finely chop cucumbers in a food processor or food grinder. Place chopped cucumbers in a bowl and sprinkle with salt and turmeric. Pour water over cucumbers; let stand 2 hours. Peel and finely chop onions. Drain cucumbers. Rinse under cold water; drain. Combine cucumbers, onions, sugar, dill seed and white wine vinegar in a large saucepot; bring to a boil. Reduce heat and simmer 10 minutes. Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a Ball® Bubble FREER™ or a nonmetallic spatula. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met – fingertip tight.
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Process 15 minutes in a boiling-water canner.
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Yield: about 7 pints.