November 28, 2021

Recipe of the Week: Dill Zucchini Relish

The following recipe for Dill Zucchini Relish is from reader “Sis”:  Dill Zucchini Relish.

  • 9 lbs cucumbers, diced
  • 1/2 cup pickling salt (I use sea salt)
  • 2 tsp. Tumeric
  • 4 cups water
  • 3 cups white vinegar
  • 1 cup apple cider vinegar
  • 1 white onion (finely chopped)
  • 2 Tbl. Sugar
  • 2 Tbl. Dill Seed
  • 1/4 cup fresh red pepper (finely chopped)
  1. Combine all ingredients in a large kettle.
  2. Bring to a boil
  3. Simmer 10 minutes.
  4. Put in canning jars
  5. Process in water bath canner for 15 minutes.

I use these relishes with my canned meats to make sandwich spreads as well as deviled eggs and egg salad sandwiches. And of course, potato salad.


Stores for 2+ years, if water bath canned.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!

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