Categories: canning, cucmbers, frugal

Ingredients

• 8 pounds pickling cucumbers
• 1/2 cup Ball 100% Natural® Canning and Pickling Salt
• 2 teaspoons turmeric
• 1 quart water
• 1 pound yellow onions
• 1/3 cup sugar
• 2 tablespoons dill seed
• 1 quart white wine vinegar

Directions

1. Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics.

2. Wash cucumbers; drain. Remove 1/16-inch from blossom and stem ends of cucumbers. Finely chop cucumbers in a food processor or food grinder. Place chopped cucumbers in a bowl and sprinkle with salt and turmeric. Pour water over cucumbers; let stand 2 hours. Peel and finely chop onions. Drain cucumbers. Rinse under cold water; drain. Combine cucumbers, onions, sugar, dill seed and white wine vinegar in a large saucepot; bring to a boil. Reduce heat and simmer 10 minutes. Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a Ball® Bubble FREER™ or a nonmetallic spatula. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met – fingertip tight.

3. Process 15 minutes in a boiling-water canner.

4. Yield: about 7 pints.

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