Our cucumber plants have been busy. We’ve had enough to share six with my sister and two with my cousin. Although they’re fine raw, my favorite way to enjoy them is Mutti’s refrigerator pickles. We shared a quart of these with my sister and we’ll probably share that recipe in a future post, if I can catch Mutti in the act of making it. At the moment we’re relishing the canning experience again with a dill relish recipe.
Here is a picture of some chunks about to be pulsed. The recipe was for eight pounds of cukes.
And through the magic of television, here are the cucumbers after pulsing.
We were careful to boil the jars and metal funnel for a good 10 minutes. The relish had to be boiled on the stove and then on simmer for 10 minutes, so we timed those together. I pulled the jars out with the tongs and set them on a clean towel on the counter so I could fill them with the relish. After they were filled, Mutti removed any air bubbles with a spatula and wiped the top of the lid clean.
The magnetic lid tool is so appreciated that I had to get a picture of it in action. We learned after our first canning experience with jam that we were not supposed to boil the lids, so this time it was very warm water.
Below are the seven pints of relish. We had extra relish to fill an eighth one, but there wasn’t another sterilized jar, so we put the leftover relish in a clean used jar for the refrigerator. They should develop their full flavor in 4-6 weeks. Mutti has become quite the canning enthusiast and so we are hoping to get enough smaller cukes to can a batch of regular pickles.