Post by carnation037 on Feb 3, 2003 9:11:43 GMT -6
Dill Cucumber + Cabbage Relish
4 to 5 pounds pickling cucumbers, chopped
1 tablespoon mixed pickling spice
2 large onions, chopped
1 small head cabbage, cored and chopped
4 cloves garlic, minced
2 cups apple cider vinegar
1/2 cup granulated sugar
3 tablespoons fresh dill weed, chopped or 1 tablespoon dried
1 tablespoon pickling salt
1 teaspoon black pepper
Tie pickling spice in a spice bag or cheesecloth.
Combine spice bag and remaining ingredients in a large stock pot.
Mix well.
Bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium.
Cook for 15 minutes, stirring frequently.
Remove spice bag.
Immediately fill sterilized jars leaving 1/2 inch head space.
Remove air bubbles with a plastic stirrer.
Wipe rims.
Process in a water bath canner for 15 minutes.
Makes 5 to 6 pints.
4 to 5 pounds pickling cucumbers, chopped
1 tablespoon mixed pickling spice
2 large onions, chopped
1 small head cabbage, cored and chopped
4 cloves garlic, minced
2 cups apple cider vinegar
1/2 cup granulated sugar
3 tablespoons fresh dill weed, chopped or 1 tablespoon dried
1 tablespoon pickling salt
1 teaspoon black pepper
Tie pickling spice in a spice bag or cheesecloth.
Combine spice bag and remaining ingredients in a large stock pot.
Mix well.
Bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium.
Cook for 15 minutes, stirring frequently.
Remove spice bag.
Immediately fill sterilized jars leaving 1/2 inch head space.
Remove air bubbles with a plastic stirrer.
Wipe rims.
Process in a water bath canner for 15 minutes.
Makes 5 to 6 pints.