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Dill Cucumber Relish


2½ pounds cucumbers, peeled, seeded and finely diced
1 large yellow onion, finely diced
1 small red bell pepper, finely diced
1 small green bell pepper, finely diced
3 cloves garlic, finely minced
¼ cup salt
3 cups white vinegar
½ cup sugar
2 teaspoons dill seeds
1 tablespoon yellow mustard seeds
2 teaspoons celery seeds
½ teaspoon ground turmeric
2 bay leaves


  1. Place the diced cucumbers, onion, bell pepper, 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.
  2. 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.
  3. Ladle the hot relish into hot sterile jars, leaving ¼ inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.
  4. Process the jars in a boiling water bath for 10 minutes.
    Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for at least a month.

Makes 4 pints (you can use pint-sized or half pint jars).

Best eaten at least a week later after the flavors have had time to meld and the vinegar mellows out a bit.