Dill Pickle Relish

• 2 qt. cukes, chopped
• 2 c. chopped green peppers (about 4)
• 1 c. chopped sweet red peppers (about 2)
• 2 c. chopped onion
• 1/2 c. canning salt
• 2 qt. cold water
• 1 qt. white vinegar
• 1 Tbsp. dry mustard
• 3 Tbsp. dill seed
• 5 to 7 (pint size) canning jars

1. Chop cukes, sweet green peppers, sweet red peppers and onion. Dissolve salt into water; pour over vegetables.
2. Let stand 3 to 4 hours; drain thoroughly.
3. Combine white vinegar, dry mustard and dill seed in a pan; heat until boiling.
4. Add vegetables; bring to boil again.
5. Pack hot in hot jars.
6. (You can add 1 head of dill to each jar before adding vegetables, if you desire.)
7. Process in water bath for 10 minutes.
8. Makes about 6 pints.

cukes, green peppers, sweet red peppers, onion, canning salt, cold water, white vinegar, mustard, dill, canning jars

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236947 (may not work)