Dill Relish
8lbs pickling cucumbers
1/2 canning salt
2 tsp tumeric
2 medium onions, chopped
1/3 c. Sugar
2 TBSP dill seed
1 Tbsp mustard seed
4 bay leaves
4 c. White Vinegar
Wash and peel cucumbers. Use a food processor to finely chop them. But don't puree them. Place cucumbers in a bowl with salt and turmeric. Let them soak for 2 to 3 hours.
Drain cucumbers and rinse under cold water. Place drain cucumbers in a pot and add chopped onions, sugar, dill, mustard seed, bay leaves and white vinegar. Bring to a boil and simmer for 10 minutes on medium heat.
Remove the bay leaves. Ladle relish into hot, pint or 4 oz jars. Leave a quarter of an inch headspace. Add lids and rims and water bath for 15 minutes. Adjust based on your altitude.
