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Dill Pickle Relish

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Dill Pickle Relish

No backyard barbecue, picnic or celebration is complete without a good pickle relish.
5 from 2 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Soaking time: 6 hours
Total Time: 40 minutes
Course: Relish
Cuisine: Modern Australian
Servings: 6 jars
Calories: 180kcal
Author: The Cook

Ingredients

Instructions

  • Place the diced cucumbers, onion, capsicums, and garlic in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight.
  • Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.
  • In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Discard the bay leaves.
  • Ladle the hot relish into hot sterile jars, leaving ½ cm (¼") of headspace. Wipe the rims of the jars clean and seal tightly with the lids.
  • Process the jars in a boiling water bath for 10 minutes.
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Notes

  • Sanitise and clean glass jars with steaming hot water, or by running them through the dishwasher.
  • As you're cooking the relish liquid, fill a separate water bath pot with water. Put on stove at high heat and cover so that it will be boiling by the time you are ready to use for the Water Bath Preserving.
  • Put preserving jar lid tops in hot water to soften wax around rims for an easier seal.
  • Wipe rims of filled jars with a clean cloth. Place lids from hot water on jar top, hold securely in place and screw on bands.
  • Place jars in boiling hot water bath using a jar lifter. Process (leaving jars fully submerged under water) in water bath for 15 min. Remove from boiling water and let cool.

Nutrition

Serving: 1jar | Calories: 180kcal | Carbohydrates: 36g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1900mg | Potassium: 491mg | Fiber: 2g | Sugar: 30g | Vitamin A: 580IU | Vitamin C: 34.8mg | Calcium: 73mg | Iron: 1.5mg
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Billy

5 stars
I was totally confused and thought capsicum was something other than it is.. I never knew that the name for a red and green bell pepper was capsicum! Now I know! Thank you for this recipe, it looks delicious and I can’t wait to try making it at home!

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