Dilly Pickle Relish

Nothing beats the freshness of pickle relish made with the fruits of a summer garden.

Serves: Makes 5 pint or 10 half-pint jars.
45 mins Prep time 35 mins Cook time
45 mins Prep time
35 mins Cook time
  • In separate batches, finely chop cucumbers, cabbage and apples in food processor, using pulsing action. Do not overprocess. Mix chopped vegetables. Set aside.

  • Mix remaining ingredients in 6-quart saucepot. Bring to boil. Add vegetables; return to boil. Reduce heat to low; simmer, uncovered, 15 minutes.

  • Ladle into 5 hot sterilized pint or 10 half-pint canning jars, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with metal lids and screw on bands.

  • Process in boiling water canner 10 minutes. After processing jars, remove from water bath canner. Cool at room temperature on towel or rack for 12 to 24 hours. Check for seal.

Cooking tip

Use a food processor to quickly and finely chop the cucumbers, cabbage and apples. Chop green pepper with a knife as they can become watery if chopped in food processor.

Nutrition information

Nutritional Information coming soon!