Dill Pickle Relish - cooking recipe

Ingredients

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

Preparation

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