Ingredients:

  • 3 lbs pickling cucumbers, finely diced or grated
  • 1 cup white onion, finely diced
  • 1/4 cup canning salt (for initial soak)
  • 2 cups white distilled vinegar (5% acidity)
  • 2 tbsp canning salt
  • 1 tbsp sugar
  • 2 tbsp dill seeds
  • 1 tsp celery seeds
  • 1/2 tsp black peppercorns

Instructions:

  1. Dice the pickling cucumbers and white onions into small, uniform pieces.
  2. Toss the diced cucumbers and onions in a large bowl with 1/4 cup of canning salt and stir well to coat.
  3. Allow the mixture to sit for 2 hours to remove excess moisture via osmotic pressure.
  4. Pour the mixture into a colander and rinse thoroughly under cold water to remove the salt, then drain well.
  5. In a stainless steel saucepan, combine the rinsed vegetables, white distilled vinegar, 2 tbsp canning salt, sugar, dill seeds, celery seeds, and black peppercorns.
  6. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  7. Reduce heat to a gentle simmer and cook for 10 minutes until the relish is glossy.
  8. Ladle the hot relish into sterilized half-pint jars, leaving 1/2 inch of headspace.
  9. Remove trapped air bubbles with a bubble remover or plastic knife, wipe rims clean, and seal with lids and bands until finger-tip tight.
  10. Process the jars in a boiling water bath for 10 minutes (adjust for altitude), then remove and let cool on a towel.